|The two main types of chickpea: the larger light tan Kabuli and variously coloured Desi chickpea. They are green when picked early and vary through tan or beige, speckled, dark brown to black. 75% of world production is of the smaller desi type. The larger garbanzo bean or hoummus was introduced into India in the 18th century.|
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East.
Chickpea is a key ingredient in hummus and chana masala, and it can be ground into a flour to make falafel. It is also used in salads, soups and stews, curry and other meal products like channa. The chickpea is important in Indian, Mediterranean and Middle Eastern cuisine. In 2019, India was responsible for 70% of global chickpea production.
- chick pea
Calque of French pois chiche, from pois (“pea”) + chiche, from Latin cicer (“chickpea”).
- IPA(key): /ˈtʃɪkˌpiː/
- Hyphenation: chick‧pea
chickpea (plural chickpeas)
- An annual Asian plant (Cicer arietinum) in the pea family, widely cultivated for the edible seeds in its short inflated pods.
- Synonyms: Bengal gram,