Chick pea

Chickpea (also known as garbanzo bean, Bengal gram, or Egyptian pea) is a type of legume belonging to the Fabaceae family. It is one of the earliest cultivated legumes, with 7,500-year-old remains found in the Middle East.

History

Chickpeas have been used in human diets for thousands of years. They were first cultivated in the Middle East around 7,500 years ago, and have since spread to other parts of the world. The chickpea is mentioned in Charaka Samhita, an ancient Indian text that includes chickpea in a list of foods that are beneficial to human health.

Cultivation

Chickpeas are grown in more than 50 countries around the world. India is the largest producer, followed by Pakistan, Turkey, and Iran. Chickpeas are a cool-season legume, and they do well in areas with a Mediterranean climate.

Nutrition

Chickpeas are a rich source of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. They also contain moderate amounts of vitamin B.

Culinary uses

Chickpeas are used in a variety of dishes across different cuisines. They are a key ingredient in hummus, a popular Middle Eastern dip, and chana masala, a popular Indian dish. Chickpeas can also be ground into a flour called gram flour, which is used in many Indian and Bangladeshi dishes.

Health benefits

Chickpeas have several health benefits. They can help improve digestion, aid weight management, and reduce the risk of several diseases, including heart disease, type 2 diabetes, and certain types of cancer.

See also

• List of legume dishes
• Pulse (legume)