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Chickpea

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The chickpea or chick pea (Cicer arietinum)

is an annual legume of the family Fabaceae,
subfamily Faboideae.[2][3] Its different types
are variously known as gram[4][5] or Bengal
gram,[5] garbanzo[5] or garbanzo bean, or
Egyptian pea.[4] Chickpea seeds are high in
protein. It is one of the earliest cultivated
legumes, and 9500-year-old remains have
been found in the Middle East.[6][7]

Chickpeas

The two main types of chickpea: the larger

light tan Kabuli and variously coloured Desi
chickpea. They are green when picked early
and vary through tan or beige, speckled, dark
brown to black. 75% of world production is of
the smaller desi type. The larger garbanzo
bean or hoummus was introduced into India in
the 18th century.

Sprouted chickpea

Scientific classification

Kingdom: Plantae

Clade: Tracheophytes

Clade: Angiosperms

Clade: Eudicots

Clade: Rosids

Order: Fabales

Family: Fabaceae

Genus: Cicer

Species: C. arietinum

Binomial name

Cicer arietinum
L.

Synonyms[1]

Cicer album hort.

Cicer arientinium L. [Spelling variant]

Cicer arientinum L. [Spelling variant]

Cicer edessanum Bornm.

Cicer grossum Salisb.

Cicer nigrum hort.

Cicer physodes Rchb.

Cicer rotundum Alef.

Cicer sativum Schkuhr

Cicer sintenisii Bornm.

Ononis crotalarioides M.E.Jones

Cicer arietinum noir – MHNT

Chickpea is a key ingredient in hummus and

chana masala, and it can be ground into a
flour to make falafel. It is also used in salads,
soups and stews, curry and other meal
products like channa. The chickpea is
important in Indian, Mediterranean and
Middle Eastern cuisine. In 2019, India was
responsible for 70% of global chickpea
production.[8]

Etymology

History

Geographic cultivation

Production

Uses

Nutrition

Heat and micronutrient

cultivation

Pathogens

Gallery

See also

References

External links

Last edited 8 hours ago by InternetAr…

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