Chick Pea

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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

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^ "Global research team decodes genome sequence of 90 chickpea lines" . International Crops Research Institute for the Semi-Arid Tropics. 2013 . Retrieved 9 October 2015 .

^ Varshney, Rajeev K; Song, Chi; Saxena, Rachit K; Azam, Sarwar; Yu, Sheng; Sharpe, Andrew G; Cannon, Steven; Baek, Jongmin; Rosen, Benjamin D (2013-01-27). "Draft genome sequence of chickpea (Cicer arietinum) provides a resource for trait improvement" (PDF) . Nature Biotechnology . 31 (3): 240–246. doi : 10.1038/nbt.2491 . ISSN 1087-0156 . PMID 23354103 . S2CID 6649873 .

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^ "Taxonomy and Nomenclature for Family Leguminosae Juss., Cicer arietinum subsp. arietinum " . Mansfeld's World Database of Agricultural and Horticultural Crops . Retrieved 31 January 2008 .

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^ Ferretti, Elena (5 April 2010). "There's Hummus Among Us" . Fox News . Retrieved 10 May 2019 .

^ Krule, Miriam (2015-06-10). "Stop Pouring Your Chickpea Liquid Down the Drain. It's a Magical Ingredient" . Slate Magazine . Retrieved 2019-06-24 .

^ Gormley, Shannon (7 May 2019). "Little Bean Proves Chickpea Ice Cream Isn't as Weird as It Sounds" . Willamette Week . Retrieved 10 May 2019 .

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^ Milán-Carrillo J, Valdéz-Alarcón C, Gutiérrez-Dorado R, Cárdenas-Valenzuela OG, Mora-Escobedo R, Garzón-Tiznado JA, Reyes-Moreno C (2007). "Nutritional properties of quality protein maize and chickpea extruded based weaning food". Plant Foods Hum Nutr . 62 (1): 31–7. doi : 10.1007/s11130-006-0039-z . PMID 17243010 . S2CID 11067470 .

^ "Nutrition facts for Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt, 100 g, USDA Nutrient Database, version SR-21" . Conde Nast. 2014 . Retrieved 15 January 2015 .

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^ Faridy JM; Stephanie CM; Gabriela MO; Cristian JM (2020). "Biological Activities of Chickpea in Human Health ( Cicer arietinum L.). A Review". Plant Foods for Human Nutrition . 75 (2): 142–153. doi : 10.1007/s11130-020-00814-2 . PMID 32239331 . S2CID 214733079 . CS1 maint: multiple names: authors list ( link )

^ Naghavi, M.R.; Jahansouz, M.R. (2005). "Variation in the agronomic and morphological traits of Iranian chickpea accessions". Journal of Integrative Plant Biology . 47 (3): 375–79. doi : 10.1111/j.1744-7909.2005.00058.x .

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^ Jump up to: a b Wery, J., Deschamps, M., & Leger-Cresson, N. (1988). Influence of some agroclimatic factors and agronomic practices on nitrogen nutrition of chickpea ( Cicer arietinum L.). Developments in Plants and Soil Sciences, 32: 287–301.

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^ Johnson, S.E., Lauren, J.G., Welch, R.M., & Duxbury, J.M. (2005). A comparison of the effects of micronutrient seed priming and soil fertilization on the mineral nutrition of chickpea ( Cicer arietinum ), lentil ( Lens culinaris ), rice ( Oryza sativa ) and wheat ( Triticum acstiyum ) in Nepal. [ page needed ]

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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]

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]

The name "chickpea", earlier "chiche pease", is modelled on Middle French pois chiche , where chiche comes from Latin cicer . "Chich" was used by itself in English from the 14th to the 18th centuries. [9] The word garbanzo , from an alteration of Old Spanish arvanço , came first to English as "garvance" in the 17th century, being gradually anglicized to " calavance ", though that came to refer to a variety of other beans, including the hyacinth bean . The current form garbanzo comes directly from modern Spanish. [10]

Cicer reticulatum is the wild progenitor of chickpeas, and currently only grows in southeast Turkey, where they are believed to have been domesticated. Domesticated chickpeas have been found at Pre-Pottery Neolithic B (9900–9550 BP) sites in Turkey and the Levant , namely at Çayönü , Hacilar, and Tell es-Sultan (Jericho). [11] Chickpeas then spread to the Mediterranean region around 6000 BC, and to India around 3000 BC. [11]

In southern France, Mesolithic layers in a cave at L'Abeurador, Hérault , have yielded chickpeas, carbon-dated to 6790±90 BC. [12] They were found in the late Neolithic (about 3500 BC) sites at Thessaly , Kastanas , Lerna and Dimini , Greece .

Chickpeas are mentioned in Charlemagne 's Capitulare de villis (about 800 AD) as cicer italicum , as grown in each imperial demesne . Albertus Magnus mentions red, white, and black varieties. 17th century botanist Nicholas Culpeper noted "chick-pease or cicers" are less " windy " than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing semen and milk production, inducing menstruation and urination, and helping to treat kidney stones . [13] "White cicers" were thought to be especially strong and helpful. [13]

In 1793, ground roasted chickpeas were noted by a German writer as a substitute for coffee in Europe. [14] In the First World War , they were grown for this use in some areas of Germany. [15] They are still sometimes brewed instead of coffee. [14]

Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. [16] A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics ( ICRISAT ), sequenced CDC Frontier, a kabuli chickpea variety, and identified more than 28,000 genes and several million genetic markers. [17]

The plant grows to 20–50 cm (8–20 in) high and has small, feathery leaves on either side of the stem. Chickpeas are a type of pulse , with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins.

Dozens of varieties of chickpea are cultivated throughout the world. In general, American and Iranian chickpeas are sweeter than Indian chickpeas. Kermanshah chickpeas in sizes 8 and 9 are considered to be among the highest quality in the world. [18]

Desi chana as called in north india or called Boot in Eastern India ( Assam , parts of Bihar ) has small, darker seeds and a rough coat. They are grown mostly in India and other parts of the Indian subcontinent , as well as in Ethiopia , Mexico , and Iran . [19] Desi means "country" or "native" in Hindi-Urdu ; its other names include kala chana ("black chickpea" in Hindi-Urdu) or chholaa boot or Boot in Assamese . Desi chana can be black, green or speckled. This variety is hulled and split to make chana dal , Kurukshetra Prasadam (channa laddu),. [20] Bootor Daali .

Garbanzo beans or 'kabuli' chana are lighter-coloured, larger, and with a smoother coat, and are mainly grown in the Mediterranean , Southern Europe , Northern Africa , South America , and the Indian subcontinent. [19] The name means "from Kabul " in Hindi-Urdu, and this variety was thought to come from Kabul, Afghanistan , when it was introduced to India in the 18th century. [21] An uncommon black chickpea, ceci neri , is grown only in Apulia and Basilicata , in southern Italy. It is around the same size as garbanzo beans, being both larger and darker than the 'desi' variety.

In 2019, world production of chickpeas was 14 million tonnes , led by India with 70% of the global total, and Turkey as a secondary producer (table). [8]

Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked or sous vide cooked at 90 °C (194 °F).

Mature chickpeas can be cooked and eaten cold in salads , cooked in stews , ground into flour , ground and shaped in balls and fried as falafel , made into a batter and baked to make farinata or cecina , or fried to make panelle . Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine .

In Portugal , chickpeas are one of the main ingredients in rancho , eaten with pasta and meat or with rice. They are used in other hot dishes with bacalhau and in soups, meat stews, and salads mixed with tuna and vegetables, olive oil, vinegar, hot pepper and salt. In Spain, they are used cold in tapas and salads, as well as in cocido madrileño .

Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini (sesame seed paste), the blend called ḥummuṣ bi ṭaḥīna . Chickpeas are roasted, spiced, and eaten as a snack, such as leblebi . By the end of the 20th century, hummus had become commonplace in American cuisine. [22] By 2010, 5% of Americans consumed hummus on a regular basis, [22] and it was present in 17% of American households. [23]

Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian subcontinent and in diaspora communities of many other countries served with variety of breads or steamed rice. Popular dishes in Indian cuisine are made with chickpea flour, such as mirchi bajji and mirapakaya bajji. In India, as well as in the Levant , unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a leaf vegetable in salads. In India, desserts such as besan halwa and sweets such as mysore pak , besan barfi and laddu are made. [ citation needed ]

Chickpea flour is used to make " Burmese tofu " which was first known among the Shan people of Burma . In South Asian cuisine the chickpea flour ( besan ) is used as a batter to coat vegetables before deep frying to make pakoras . The flour is also used as a batter to coat vegetables and meats before frying, or fried alone such as panelle (little bread), a chickpea fritter from Sicily . Chickpea flour is used to make the Mediterranean flatbread socca and called panisse in Provence, southern France. It is made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent. In Tuscany chickpea flour (farina di ceci) is used to make an oven baked pancake: the flour is mixed with water, oil and salt. Chickpea flour known as kadlehittu in Kannada is used for making sweet dish Mysorepak .

In the Philippines , chickpeas preserved in syrup are eaten as sweets and in desserts such as halo-halo . Jews from Ashkenazi countries traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.

Guasanas or garbanza is a Mexican chickpea street snack. The beans, while still green, are cooked in water and salt, kept in a steamer to maintain their humidity, and served in a plastic bag.

A chickpea-derived liquid ( aquafaba ) can be used as an egg white replacement to make meringue [24] or ice cream, with the residual pomace used as flour. [25]

Manchego cuisine ; chickpea and Silene vulgaris stew (potaje de garbanzos y collejas)

Farinata di ceci , a traditional Italian chickpea snack food

Chakhchoukha in Algerian cuisine ; freshly cooked marqa before mixing with rougag

Chickpeas serve as an energy and protein source as animal feed . [26]

Raw chickpeas have a lower trypsin and chymotrypsin inhibitor content than peas, common beans , and soybeans . This leads to higher nutrition values and fewer digestive problems in non ruminants . Nonruminant diets can be completed with 200 g/kg of raw chickpeas to promote egg production and growth of birds and pigs. Higher amounts can be used when chickpeas are treated with heat. [26]

Experiments have shown that ruminants grow equally well and produce an equal amount and quality of milk when soy
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