Chickpea (scientific name: Cicer arietinum), a legume herb, aliases peach beans, chickpeas, chickpeas, etc., is one of the important vegetables in India and Pakistan. It is also very common to eat chickpeas in Europe. Uygur medicine commonly used medicinal materials. Because of its peculiar face and pointed like eagle beak, it is called this name. Chickpeas are leguminous herbs that originated in Western Asia and the Near East.It is a bean plant with a large cultivated area in the world, about 150 million mu, of which India and Pakistan account for more than 80% of the world’s planting area, and China has only sporadic distribution. Chickpea starch has a chestnut aroma. Chickpea powder plus milk powder is made of soy milk powder, which is easy to absorb and digest, and is a nutritious food for babies and the elderly. Chickpeas can also be made into various snacks and fried beans. The grain can be used as a diuretic, milk accelerator, insomnia treatment, skin disease prevention and bile disease prevention.
How to make chickpea soy milk
The amount of beans used is less than when making soy milk. Chickpea starch content is higher, so if you put too much, it will be very thick.
A glass of chickpeas, washed and soaked in cold water overnight
Put in a soymilk machine and add the right amount of water. Press soy milk function
The taste is very strong