Chickpea

Chickpea
Left: Bengal variety; right: European variety
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Fabales
Family:	Fabaceae
Subfamily:	Faboideae
Genus:	Cicer
Species:	C. arietinum
Binomial name
Cicer arietinum L.

The chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, kadale kaalu, sanaga pappu, shimbra, Kadala) 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.

Etymology

Chickpeas were named after baby chickens, commonly known as "chicks", due to their small size in comparison to regular peas.

The name chickpea traces back through the French chiche to Latin cicer (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tonge." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English was chich, found in print in English in 1388, and taken directly from French.

The word garbanzo came to English as "calavance" in the 17th century, from Old Spanish (perhaps influenced by Old Spanish garroba or algarroba). The Portuguese arvançu has suggested to some that the origin of the word "Garbanzo" is in the Greek erebinthos. But the Oxford English Dictionary notes that some scholars doubt this; it also mentions a possible origination in the word garbantzu, from Basque — a non-Indo-European tongue — in which it is a compound of garau, seed + antzu, dry;

History

Green chikpea

Domesticated chickpeas have been found in the aceramic levels of Jericho (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 carbon dated to 6790±90 BCE.

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 imperial demesne. Albertus Magnus mentions red, white and black varieties. Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones. Wild cicers were thought to be especially strong and helpful.

In 1793 ground roast chickpeas were noted by a German writer as a coffee substitute in Europe and in the First World War they were grown for this in some areas of Germany. Chickpeas are still sometimes brewed instead of coffee.

White and green chickpeas.

Chickpea output in 2005.

Description

The plant grows to between 20 and 50 cm high and has small feathery leaves on either side of the stem. One seedpod contains two or three peas. It has white flowers with blue, violet or pink veins. Chickpeas need a subtropical or tropical climate with more than 400 millimetres (16 in) 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)"

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. 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, western Asia and the Indian subcontinent. Domestically they can be sprouted within a few days all year round with a sprouter on a windowsill.

Flowering chickpea plant.

Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, 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 in Kannada, shanaga (శనగ) in Telugu, chana in Hindi and other Indic languages, Chhola in Bengali and konda kadalai in Tamil, where they are a major source of protein in a mostly vegetarian culture.

Chana masala from Delhi, India.

Many popular Indian dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji telugu. In India, as well as in the Levant, 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 salads. Chickpea flour is also used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily. Chickpea flour is also used to make the mediterranean flatbread socca.

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.

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).

Raw Chickpeas contain protease (enzyme that breaks down proteins) inhibitors which counteract the enzymes in our body that digest protein.

Chickpeas should not be confused with the Chickling pea.

Production

India is the world leader in chickpea (bengal gram) production followed by Pakistan and Turkey.

Top Ten chick peas Producers — 11 June 2008
Country	Production (Tonnes)	Footnote
India	5,970,000
Pakistan	842,000	P
Turkey	523,553
Australia	313,000
Iran	310,000	F
Myanmar	225,000	F
Canada	215,000
Ethiopia	190,000	F
Mexico	165,000	F
Iraq	85,000	F
Template:Country data World	9313043	A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure, A = Aggregate(may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision

Nutrition

Chickpeas, mature seeds, cooked no salt

Nutritional value per 100 g (3.5 oz)
Energy	686 kJ (164 kcal)
Carbohydrates	27.42 g
Sugars	4.8 g
Dietary fiber	7.6 g
Fat	2.59 g
Saturated	0.269 g
Monounsaturated	0.583 g
Polyunsaturated	1.156 g
Protein	8.86 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. 0% 1 μg Thiamine (B1) 10% 0.116 mg Riboflavin (B2) 5% 0.063 mg Niacin (B3) 3% 0.526 mg Pantothenic acid (B5) 6% 0.286 mg Vitamin B6 8% 0.139 mg Folate (B9) 43% 172 μg Vitamin B12 0% 0 μg Vitamin C 1% 1.3 mg Vitamin E 2% 0.35 mg Vitamin K 3% 4 μg Minerals Quantity %DV† Calcium 4% 49 mg Iron 16% 2.89 mg Magnesium 11% 48 mg Phosphorus 13% 168 mg Potassium 10% 291 mg Sodium 0% 7 mg Zinc 14% 1.53 mg
Other constituents	Quantity
Water	60.21 g
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Chickpeas are a helpful source of zinc, folate and protein. 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.

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)

Recent studies by Government agencies have also shown that they can assist in lowering of Cholesterol in the bloodstream.

See also

• Hummus
• Gram flour

External links

• History and nutrition of Chickpeas, Casa Angola Internacional, Portugal (commercial site, in English)
• Middle Eastern Chickpea and Tahini Dip