It is generally preferred to use of plant species that have a natural spread in a region as a beverage. Chickpea (Cicer arietinum L., known as “nohut” in Turkish), which is a member of the Fabaceae family, is one of the most important legumes as a source of vegetable protein and one of those herbal coffees. This study provides information about chickpea coffee such as how to make it, how to serve it and its features etc. Chickpea coffee is the traditional coffee in the Turky. The preparation of chickpea coffee is similar to that of the usuall coffee i.e. roasting, grinding, cooking and serving.
The cultivated or sold on the market chickpeas are primarily taken to a long roasting process on strong fire. It is very important to continuously stir it during this operation. Otherwise, since it is not roasted equally it is likely to exhibit a change in its flavor. After that, it is grinded and made ready for use. Chickpea is being grinded in the amount to be consumed weekly. It is not preferable to grind more than the amount that can be consumed to protect its freshness. Prepared chickpea coffee flour is stored in a cool and dry place.Only, in addition to chickpea flour, after sugar and water, very little amount of a teaspoon carbonate was put in the pot. The carbonate enables the formation of very fine foam during cooking. Cooked coffee is poured into coffee cups and served with a glass of water. Herbal coffees are natural alternatives for coffee lovers. So this traditional use of chickpea is seen as a candidate for the herbal coffee trade. If study the nutritional value of this, it may become popular.
Reference:
Kizilarslan-Hançer, Ç., Sevgi, E., Akkaya, M. and Altundağ-Çakir, E., 2019. As A Living Culture of Traditional Herbal Coffee in Turkey: Chickpea Coffee. Düzce Üniversitesi Bilim ve Teknoloji Dergisi, 7(1), pp.239-247.
