The chickpea is a species of legume that has been used in cooking since ancient times. It is the seed of the chickpea plant. This type of legume is indispensable in traditional broths and stands out for being an outstanding source of slow absorption carbohydrates, which produce a gradual assimilation of glucose.

Chickpeas are rich in minerals, especially phosphorus, iron and magnesium, and are especially rich in vitamins B1, B6 and folic acid.