In order to create a better basis for cultivation under Austrian conditions, AGES is expanding the scientific basis for chickpea cultivation in the KICAT project. Field trials, variety tests and agronomic recommendations are intended to provide practical guidance and help to establish this drought-tolerant crop in domestic agriculture in the long term.

In addition, AGES and HBLA Sitzenberg have developed a cookery book with a wide range of chickpea recipes that showcase the culinary diversity of pulses. However, care must be taken when handling pulses: as beans, peas and other types contain natural lectins, the European Food Safety Authority (EFSA) points out in a recent assessment that care must be taken to prepare them correctly before consumption in order to prevent health risks.

Tips for the safe preparation of pulses:

• Soak (preferably overnight and then pour away the soaking water)
• Cooking in water reduces the lectin content more effectively than soaking in water alone, as they are sensitive to heat
• Fermenting
• Sprouting
• Remove the outer skin from pulses
• Use pre-cooked pulses
• Do not use a slow cooker for pulses, as the required temperature may not be reached