Ingredient Information

Function

The botanical name for chickpea is Cicer arietinum. It is also known by common names like garbanzo bean, ceci bean, Indian pea, Bengal gram and chana. Chickpeas are widely used to prepare curries in India, Bangladesh, Pakistan and Britain. They are cooked and used in stews and salads. Flour made from these peas is used in many preparations. They are also used to make ‘sake’, an alcoholic drink. Chickpeas preserved in sugar syrup are consumed as sweets in the Philippines. Chickpea paste is used for making hummus. Young chickpea pods and plants are consumed as vegetables.

100g chickpeas contain 27.42g carbohydrates, 8.86g proteins and 2.59g fats.

Other Use and Industries

Chickpeas are used as animal feed in many countries. It is also used to prepare adhesive. The leaves offer an indigo colored dye. The starch content in chickpeas is used for the sizing of textiles.

Health Effects

Chickpeas are a rich source of minerals like calcium, phosphorous, zinc, iron and magnesium. Studies indicate that they help in lowering blood cholesterol levels. Like other legumes, chickpeas are also a good source of fiber and assist in maintaining a healthy digestive tract. The antioxidants contained in these peas help avoid oxidative damage to nervous, cardiovascular and respiratory systems.

Origins

Chickpea is believed to be one of the oldest domesticated legumes. There is evidence suggesting chickpea domestication as early as 9500 – 8500 BC near Cayonu (Turkey) and Jericho (near river Jordan). It was being cultivated in Greece and Italy by the Bronze Age. Today India is the leading producer of chickpeas. It is also produced in countries like Pakistan, Turkey, Australia and Iran.