Chickpea 57146 225082300 2008-07-11T20:05:55Z 76.102.178.103 /* Types */ {{Taxobox | name = Chickpea | image = Chickpea.jpg | image_caption = Left: Bengal variety; right: European variety | regnum = [[Plantae]] | divisio = [[Flowering plant|Magnoliophyta]] | classis = [[Magnoliopsida]] | ordo = [[Fabales]] | familia = [[Fabaceae]] | subfamilia = [[Faboideae]] | genus = ''[[Cicer]]'' | species = '''''C. arietinum''''' | binomial = ''Cicer arietinum'' | binomial_authority = [[Carolus Linnaeus|L.]] }} The '''chickpea''' (''Cicer arietinum'') (also '''garbanzo bean''', '''Indian pea''', '''ceci bean''', '''bengal gram''', '''chana''', '''kadale kaalu''', '''sanaga pappu''', '''shimbra''') is an edible [[legume]] of the family [[Fabaceae]], subfamily [[Faboideae]]. Chickpeas are high in protein, and one of the earliest cultivated vegetables. 7,500-year-old remains have been found in the Middle East.<ref>[http://www.forward.com/articles/chickpeas/ "Chickpeas - Forward.com"<!-- Bot generated title -->]</ref> ==Etymology== The name ''chickpea'' traces back through the French ''chiche'' to Latin ''[[cicer]]'' (from which the Roman [[cognomen]] [[Cicero]] was taken). The word ''garbanzo'' comes from Old [[Spanish language|Spanish]] (perhaps influenced by Old Spanish ''garroba'' or ''algarroba'') through ''arvanço'' which may be linked to the Greek ''erebinthos''.<ref>dictionary.reference.com, ''[http://dictionary.reference.com/search?q=garbanzo Garbanzo]'', retrieved 31 January 2008</ref> ==History== [[Neolithic founder crops|Domesticated]] chickpeas have been found in the aceramic levels of [[Jericho]] ([[Pre-Pottery Neolithic B|PPNB]]) along with [[Cayönü]] in Turkey and in [[Neolithic]] pottery at Hacilar, [[Turkey]]. They are found in the late Neolithic (about 3500 BCE) at [[Thessaly]], [[Kastanas]], [[Lerna]] and [[Dimini]]. In southern France [[Mesolithic]] layers in a cave at L'Abeurador, [[Aude]] have yielded wild chickpeas [[radiocarbon dating|carbon dated]] to 6790±90 BCE.<ref>Zohary, Daniel and Hopf, Maria, ''Domestication of Plants in the Old World'' (third edition), Oxford University Press, 2000, p 110</ref> By the [[Bronze Age]] chickpeas were known in [[Italy]] and [[Greece]]. In classical Greece they were called erébinthos and eaten as a staple, a dessert or consumed raw when young. The Romans knew several varieties such as venus, ram and punic chickpeas. They were both cooked down into a [[broth]] and roasted as a snack. The Roman gourmet [[Apicius]] gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at [[Neuss]] (Novaesium), [[Germany]] in layers from the 1st century CE, along with rice. Chickpeas are mentioned in [[Charlemagne]]'s ''Capitulare de villis'' (about 800 CE) as ''cicer italicum'', as grown in each [[manorialism|imperial demesne]]. [[Albertus Magnus]] mentions red, white and black varieties. [[Nicholas Culpeper|Culpeper]] noted "chick-pease or cicers" are less "[[flatulence|windy]]" than peas and more nourishing. Ancient people also associated chickpeas with [[medical astrology|Venus]] because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat [[kidney stone]]s. Wild cicers were thought to be especially strong and helpful. Chickpeas were grown in some areas of Germany as a [[coffee]] substitute called chickamuddle during the [[World War I|First World War]] {{Fact|date=March 2008}}. ==Description== [[Image:Sa-whitegreen-chickpea.jpg|thumb|White and green chickpeas]] [[Image:2005chickpea.PNG|thumb|Chickpea output in 2005]] [[Image:Cicer arietinum HabitusFruits BotGardBln0906a.jpg|thumb|Flowering chickpea plant]] The plant grows to between 20 and 50&nbsp;cm high and has small feathery leaves on either side of the stem. One seedpod contains two or three peas. The flowers are white or sometimes reddish-blue. Chickpeas need a subtropical or tropical climate with more than 400&nbsp;mm of annual rain. They can be grown in a temperate climate but yields will be much lower. ===Types=== There are two main kinds of chickpea: *Desi, which has small, darker seeds and a rough coat, cultivated mostly in the [[Indian subcontinent]], [[Ethiopia]], [[Mexico]] and [[Iran]]. *Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, [[Afghanistan]] and [[Chile]], also introduced during the 18th century to the Indian subcontinent)"<ref>Mansfeld's World Database of Agricultural and Horticultural Crops, ''[http://mansfeld.ipk-gatersleben.de/pls/htmldb_pgrc/f?p=185:46:2650767499563036::NO::module,source,taxid,akzname:mf,volksnam,30808,Cicer%20arietinum%20subsp.%20arietinum Cicer arietinum subsp. arietinum ]'', retrieved 31 January 2008</ref> The Desi (meaning ''country'' or ''local'' in [[Hindi]]) is also known as Bengal gram or kala chana. Kabuli (meaning ''from [[Kabul]]'' in [[Hindi]], since they were thought to have come from Afghanistan when first seen in India) is the kind widely grown throughout the Mediterranean. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor of domesticated chickpeas (''cicer reticulatum'') which only grows in southeast Turkey, where it is believed to have originated. Desi chickpeas have a markedly higher fiber content than Kabulis and hence a very low [[glycemic index]] which may make them suitable for people with blood sugar problems.<ref>Mendosa, David, ''[http://www.mendosa.com/chanadal.html Chana Dal]'', mendosa.com, retrieved 31 January 2008</ref> The desi type is used to make Chana Dal, which is a split chickpea with the skin removed. ==Cultivation and use== Chickpeas are grown in the [[Mediterranean Basin|Mediterranean]], western [[Asia]] and the [[Indian subcontinent]]. Domestically they can be [[sprouting|sprouted]] within a few days all year round with a sprouter on a windowsill. Mature chickpeas can be cooked and eaten cold in [[salad]]s, cooked in [[stew]]s, ground into a flour called [[gram flour]] (also known as ''besan'' and used primarily in [[Indian cuisine]]), ground and shaped in balls and fried as [[falafel]], [[fermented]] to make an [[alcoholic drink]] similar to [[sake]], stirred into a batter and baked to make [[farinata]], cooked and ground into a paste called [[hummus]] or roasted, spiced and eaten as a snack (such as [[leblebi]]). Chick peas and bengal grams are used to make curries and are one of the most popular vegetarian foods in [[India]], [[Pakistan]], [[Bangladesh]] and the [[UK]]. On the [[Indian subcontinent]] chickpeas are called ''kadale kaalu'' ([[Kannada language|Kannada]]), ''chana'' ([[Hindi]] and other [[Indic languages]]),Chhola([[Bengali language|Bengali]]), ''konda kadalai'' or ''kothu kadalai'' ([[Tamil language|Tamil]]), where they are a major source of protein in a mostly vegetarian culture. [[Image:Chana masala.jpg|thumb|[[Chana masala]] from [[Delhi]], India.]] Many popular Indian dishes are made with chickpea flour, such as ''mirchi bajji'' and ''[[mirapakaya]] bajji [[Telugu language|telugu]]''. In India unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a [[green vegetable]] in [[salad]]s. Chickpea flour is also used to make "[[Burmese tofu]]" which was first known among the [[Shan]] people of [[Myanmar|Burma]]. The flour is also used as a batter to coat various vegetables and meats before frying, such as with ''[[panelle]]'', a chickpea [[fritter]] from [[Sicily]].<ref>foodnetwork.com http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24327,00.html Chickpea Fritters: Panelle, retrieved 31 January 2008</ref> In the Philippines garbanzo beans preserved in syrup are eaten as sweets and in desserts such as [[halo-halo]]. [[Ashkenazi]] [[Jews]] traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys. <ref>[http://kosherfood.about.com/od/koshersaladrecipes/p/garbanzo.htm Chickpeas Garbanzo Beans Hummus Falafel<!-- Bot generated title -->]</ref> Dried chick peas need a long cooking time (1-2 hours) but will not easily fall apart when cooked longer. If soaked for 12-24 hours before use, cooking time can be considerably shortened (30 mins). === Production === [[India]] is the world leader in chickpea production followed by [[Pakistan]] and [[Turkey]]. ==Nutrition== {{nutritionalvalue | name = Chickpeas, mature seeds, cooked no salt | kJ=686 | protein=8.86 g | fat=2.59 g | satfat=0.269 g | monofat = 0.583 g | polyfat = 1.156 g | carbs = 27.42 g | sugars=4.8 g | fiber = 7.6 g | sodium_mg=7 | potassium_mg = 291 | vitA_ug = 1 | vitC_mg=1.3 | thiamin_mg=0.116 | riboflavin_mg=0.063 | niacin_mg=0.526 | pantothenic_mg=0.286 | folate_ug=172 | vitE_mg=0.35 | vitK_ug=4 | iron_mg=2.89 | phosphorus_mg=168 | magnesium_mg=48 | zinc_mg=1.53 | calcium_mg=49 | vitB6_mg=0.139 | vitB12_ug=0 | water=60.21 g | source_usda=1 | right=1}} Chickpeas are a helpful source of [[zinc]], [[folate]] and [[protein]].<ref>www.vegsoc.org, ''[http://www.vegsoc.org/info/zinc.html#diet Zinc]'', retrieved 31 January 2008</ref><ref>www.vegsoc.org, ''[http://www.vegsoc.org/info/protein.html Protein]'', retrieved 31 January 2008</ref> They are also very high in [[dietary fiber]] and hence a healthy source of [[carbohydrates]] for persons with [[insulin]] sensitivity or [[diabetes]]. Chickpeas are low in fat and most of this is [[Polyunsaturated fat|polyunsaturated]]. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary [[calcium]] (49-53 mg/100 g), with some sources citing the garbanzo's calcium content as about the same as yogurt and close to milk. According to the International Crops Research Institute for the Semi-Arid Tropics chickpea seeds contain on average: * 23% protein * 64% total carbohydrates (47% starch, 6% soluble sugar) * 5% fat * 6% crude fiber * 3% ash There is also a high reported mineral content: * phosphorus (340 mg/100 g) * calcium (190 mg/100 g) * magnesium (140 mg/100g) * iron (7 mg/100 g) * zinc (3 mg/100 g) ==References== {{reflist}} ==See also== {{commons|Cicer arietinum|Chickpea}} *[[Hummus]] *[[Gram flour]] ==External links== *[http://www.cai-sa.pt/graodebico.en.html History and nutrition of Chickpeas, Casa Angola Internacional], Portugal (in English) [[Category:Faboideae]] [[Category:Edible legumes]] [[Category:Medicinal plants]] [[Category:Underutilized crops]] [[ar:حمص (نبات)]] [[bn:ছোলা]] [[bg:Нахут]] [[ca:Cigró]] [[da:Kikært]] [[de:Kichererbse]] [[dv:ސަނާ މުގު]] [[el:Ρεβιθιά]] [[es:Cicer arietinum]] [[eo:Kikero]] [[fr:Pois chiche]] [[gl:Garavanzo]] [[hi:चना]] [[id:Chickpea]] [[it:Cicer arietinum]] [[he:חימצה]] [[lt:Sėjamasis avinžirnis]] [[ml:കടല]] [[nl:Kikkererwt]] [[ja:ヒヨコマメ]] [[nap:Cicero]] [[no:Kikert]] [[ps:نخود]] [[pl:Ciecierzyca pospolita]] [[pt:Grão-de-bico]] [[ro:Năut]] [[ru:Нут (растение)]] [[scn:Cìciru]] [[sr:Леблебија]] [[fi:Kikherne]] [[sv:Kikärt]] [[tl:Garbansos]] [[te:శనగలు]] [[tr:Nohut]] [[wa:Poes d' souke]] [[zh:鹰嘴豆]]