Cicer arietinum

Cicer arietinum is a species of legume known by several common names, including chickpea, garbanzo bean, and Bengal gram. It is a member of the Fabaceae family, which includes other important food crops like peas and lentils. Cicer arietinum is native to the Middle East and is one of the earliest cultivated legumes, with evidence of its use dating back over 7,500 years.

Description

Cicer arietinum is an annual plant that grows between 20 and 50 cm tall. It has small, feathery leaves on either side of the stem. The flowers are white to pale blue and are produced singly or in pairs. The seeds, or chickpeas, are contained in pods that are between 1 and 2 cm long.

Cultivation

Cicer arietinum is a cool-season legume that is grown in more than 50 countries. It is a short-day plant, meaning it flowers and sets seed when the day length is less than 12 hours. It is typically sown in the late winter or early spring and harvested in the summer. The plant prefers well-drained soil and is tolerant of both drought and poor soil conditions.

Uses

The seeds of Cicer arietinum are a common ingredient in many types of cuisine. They are often used in Indian cuisine, where they are a key ingredient in dishes like chana masala and dal. In the Middle East, chickpeas are used to make hummus and falafel. They are also used in salads, soups, and stews in many other parts of the world.

In addition to their culinary uses, chickpeas are also used as a cover crop to improve soil fertility and prevent erosion. They are a good source of nitrogen, which they fix from the atmosphere and add to the soil.

Nutrition

Chickpeas are a rich source of protein, dietary fiber, and several important vitamins and minerals, including folate, iron, and magnesium. They are also low in fat and can be a good part of a healthy diet.

See also

• List of legume dishes
• Pulse (legume)

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