Chick peas

Chickpeas

Chickpeas, a staple in global cuisines
Alternative names	Garbanzo beans, Bengal gram
Type	Legume
Course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Chickpeas
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Chickpeas (Cicer arietinum), also known as garbanzo beans or Bengal gram, are a type of legume that have been a staple in human diet for over 7,500 years. Originating in the Middle East, chickpeas have spread across the globe and are now integral to many cuisines, including those of the Mediterranean, South Asia, and the Middle East.

History

Chickpeas are believed to have been first cultivated in the Middle East around 7,500 years ago, with their cultivation spreading to the Mediterranean and India shortly thereafter. They have been found in archaeological sites dating back to 3500 BCE in Iraq, and in the Bronze Age layers of Troy and Greece.

Nutritional Value

Chickpeas are highly nutritious, providing a rich source of protein, dietary fiber, vitamins and minerals. They are particularly noted for their high levels of iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K. This makes them a valuable food source for vegetarians and vegans.

Culinary Uses

Chickpeas are versatile in the kitchen, used in a variety of dishes such as hummus, falafel, curries, and salads. They can be cooked and eaten cold in salads, ground into a flour called gram flour (besan), or used in soups and stews. One of the most popular dishes made from chickpeas is hummus, which combines pureed chickpeas with tahini, garlic, lemon juice, and olive oil.

Cultivation

Chickpeas are grown in more than 50 countries, with India being the largest producer, followed by Australia, Pakistan, and Turkey. They thrive in tropical and subtropical climates but can be grown in temperate zones as well. There are two main types of chickpeas: the larger, lighter-colored kabuli type, common in the Mediterranean region, and the smaller, darker desi type, more common in India.

Environmental Impact

Chickpeas have a relatively low water footprint compared to other sources of protein, making them an environmentally friendly crop. They also have the ability to fix nitrogen in the soil, which can improve soil health and reduce the need for chemical fertilizers.

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