Chickpea
Species of flowering plant with edible seeds in the family Fabaceae / From Wikipedia, the free encyclopedia
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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] chhola, chhana, chana, or channa, garbanzo[5] or garbanzo bean, or Egyptian pea.[4] Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.[6][7][8]
Chickpeas | |
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Dried chickpeas. The larger light tan kabuli and variously coloured desi are the two main types of chickpea. They are green when picked early and vary through tan or beige, speckled, dark brown to black. Seventy-five percent of world production is of the smaller desi type. | |
Sprouted chickpea | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Fabales |
Family: | Fabaceae |
Subfamily: | Faboideae |
Genus: | Cicer |
Species: | C. arietinum |
Binomial name | |
Cicer arietinum | |
Synonyms[1] | |
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The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups and stews, and curry, in chana masala, and in other food products that contain channa (chickpeas). In 2022, India accounted for 75% of global chickpea production.[9]