Osnovna kola Bartola

Kaia
Vinkovci
Erasmus+ project
Young Enterprising
Europeans

2016 INTERNATIONAL
YEAR OF
PULSES

December 2016
The 68th UN General Assembly declared 2016
the International Year of Pulses (IYP)
During the IYP 2016 The Food and Agriculture Organization of
the UN
aims to heighten public awareness of the nutritional benefits of
pulses as part of sustainable food production aimed towards
food security and nutrition.
The objectives of the IYP 2016 are to:
- Raiseawareness about the important role of pulses in
sustainable food
production and healthy
- Promote the value of pulses throughout the food system,
their benefits for soil fertility and climate change
DID YOU KNOW?
Pulses have a long, rich history. The first evidence
of pulses comes from 11,000 years ago in the
Fertile Crescent, a region in the Middle East which
was home to some of the earliest human
civilizations.
What are Pulses?
Pulses are the edible seeds of plants in the legume
family. Pulses come in a variety of shapes, sizes
and colors. The United Nations Food and
Agriculture Organization
(FAO) recognizes 11 types of pulses:
dry beans, dry broad beans, dry peas,
chickpeas, cow peas, pigeon peas,
lentils, Bambara beans, vetches, lupins
and pulses nes (not elswhere specified minor kin ds of
pulses)

Pulses are annual crops that yield between one

and 12 grains or seeds. The term pulses is
limited to crops harvested solely as dry grains,
which differentiates them from other vegetable
crops that are harvested while still green.
 peas and dry
peas

dry beans

cowbeans pigeon
peas
 broad Bambara beans
beans

vetch
 chickpeas
lentils

lupine pods
 Hundreds of varieties of pulses are grown in 173
countries around the world.
Pulses
. are healthy, nutritious and easy to cook
with. Growing pulses also promotes sustainable
agriculture, as pulse crops help decrease
greenhouse gases, increase soil health because
they have nitorgen-fixing properties and use less
Pulses
water than are a vital
other source of plant-based proteins
crops.
and amino acids for people around the globe and
should be eaten as part of a healthy diet to address
obesity, as well as to prevent and help manage chronic
diseases such as diabetes, coronary conditions and
cancer, they are also an important source of plant-
based protein for animals.
Pulses are good for the environment:
- they enrich the soil where they grow, reducing
the need for
chemical fertilizers, they pull nitrogen from the
air into the
soil, increasing soil fertility
- they are drought tolerant and frost-hardy, can
grow in harsh
conditions
- they have one of the lowest carbon footprints
of any food group
- they are water efficient: require little or no
irrigation
Pulses are:
- good source of protein
- iron rich
- gluten free
- excellent source of fiber
(4 times more than brown rice)
- good source of potassium (K)
(one serving has as much potassium as a banana)
- sodium free (Na)
- excellent source of folate
(3 times more than kale)
- high in antioxidants
- cholesterol free
Regardless of the season, it is
always easy
to have pulses due to long shelf
lives.
 Take the Pulse Pledge!
Commit to eating pulses once a week for 10
weeks
and join a global food movement!
Eating dry peas, lentils, beans and
chickpeas helps reduce your carbon
footprint and its great for your health.

Here are some recipes for delicious

dishes!
 Beans salad
Ingredients:
300 gr of beans
2 grated onions
cup of blended
walnuts
1 spoonful of mustard
tea cup of olive oil
3 spoonfuls of vinegar
2 melted cloves of garlic
salt
a little chopped parsley
We boil the beans until they are a little bit soft. We strain and
simmer them again until they are soft enough. Then we put
them in a platter, mix them with the onions, walnuts and the
salt. We mix the mustard with the oil, the vinegar, garlic and
parsley and finally we pour this sauce on our salad.
 Broad beans and courgette
salad
Ingredients:
- 4 medium courgettes
- 200 gr broad beans
- 2 tablesoons olive oil
- 10 walnut halves,
roughly chopped
- for vinaigrette:
1 tablespoon white
wine
vinegar, 50 ml olive oil

Cut the courgettes into 4 lengthways and slice into 5mm

thick pieces. Heat the olive oil in a frying pan, add the
courgettes and cook, stirring 5-8 minutes. Add the broad
beans and some seasoning, cook for another 30 seconds.
Remove from heat and stirr in vinaigrette while still warm.
Serve with chopped walnuts scattered over.
 Chickpeas
Ingredients:
200g dried chickpeas, soaked overnight
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, peeled and finely chopped
1 cinnamon stick
2.5cm root ginger, peeled and cut into
two slices
tsp turmeric
good pinch saffron
pinch cayenne pepper
250g tomatoes, peeled, seeded and
chopped
2tbsp coriander,
Drain the chickpeas,place in a saucepan, roughly
cover with cold water,chopped
bring to a boil

and turn the heat to a gentle simmer. Add the onion, garlic, carrot, cinnamon,
ginger, turmeric, saffron and cayenne. Cook gently for 45 minutes, making sure the
chickpeas are just submerged in water, topping up if necessary.
Add the tomatoes and simmer for a further 15 to 30 minutes. Season with salt
and pepper. Before serving, remove the ginger slices and cinnamon stick, and stir
through the coriander.

 Enjoy your meal

and next year try growing

legumes
(pulses) in your garden!