Chickpeas
The chickpea, also known as chick pea (Cicer arietinum), is an annual legume that belongs to the family Fabaceae, subfamily Faboideae. This versatile crop has various names, including gram or Bengal gram, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are an excellent source of protein, making them a popular ingredient in a wide range of dishes.
Archaeological evidence suggests that chickpeas have been cultivated for at least 9500 years in the Middle East, making them one of the earliest cultivated legumes. Today, they play a prominent role in Mediterranean and Middle Eastern cuisines, where they are used to make hummus, falafel, and other dishes.
Kabuli chickpeas
In addition, chickpeas are an important ingredient in Indian cuisine, where they are used in salads, soups, stews, and curries, including chana masala. They are used in a variety of other food products that contain channa (chickpeas). Chickpeas are also ground into flour and used to make soup, bread, and sweetmeats.
Desi Chick peas
Consuming chickpeas can be beneficial for individuals with diabetes and high cholesterol, as they are rich in protein, carbohydrates, and oil They are an abundant source of folate, zinc, and vitamins B6 and C.
There are two groups of chickpea – desi and kabuli – mainly distinguished by seed size, shape and colour.