Raw Chickpeas Large Garbanzo Beans Ying Zui Dou 500g x 3 Bags for Soy Milk and Congee

Raw Chickpeas, known in TCM as Ying Zui Dou (鹰嘴豆), from Cicer arietinum, are dried whole legume seeds. In TCM theory, chickpeas are traditionally associated with a neutral nature and sweet flavor, and are used in food therapy to support digestive wellness and daily nourishment. These large-grade seeds are suitable for making soy milk, soups, and congee as a wholesome plant-based ingredient.

Key Selling Points

• Large-grade raw chickpeas with a complete grain rate of at least 90%
• Dried whole legume seeds from Cicer arietinum, also known as garbanzo beans
• Traditionally used in TCM food therapy for digestive support and daily nourishment
• High in crude protein at 42.0% minimum and crude fat at 21.0% minimum
• Pre-packaged as 500g x 3 bags, non-imported, from Bozhou Mingchou Food Co., Ltd.

Quality & Sensory

These raw chickpeas typically have a light beige to tan color with a smooth, firm texture and a mild, neutral aroma. When cooked or brewed, they develop a soft, creamy consistency and a subtly sweet, nutty taste, making them suitable for soy milk, soups, and congee.

Technical Specifications

Usage Scenarios

• Making soy milk or plant-based milk alternatives
• Adding to soups and stews for texture and nutrition
• Cooking into congee or rice dishes
• Using as a culinary ingredient in salads or side dishes
• Preparing traditional herbal food therapy recipes

Traditional Uses

In TCM food therapy, chickpeas are traditionally used to support digestive health and provide gentle nourishment. They are commonly cooked in soups, congee, or decoctions, often paired with grains like rice or millet. Folk practice also includes using chickpeas in daily meals to promote a sense of fullness and vitality, especially during seasonal transitions.

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