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14-September-2008 18:38:44 - Chickpea Chickpea Left: Bengal variety; right: European variety 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, 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.1 Contents 1 Etymology 2 History 3 Description 3.1 Types 4 Cultivation and use 4.1 Production 5 Nutrition 6 See also 7 References 8 External links 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 perhaps influenced by Old Spanish garroba or algarroba through arvanço which may be linked to the Greek erebinthos.2 History 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.3 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.45 Description White and green chickpeas White and green chickpeas Chickpea output in 2005 Chickpea output in 2005 Flowering chickpea plant Flowering chickpea plant 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. The flowers are white or sometimes reddish-blue. Chickpeas need a subtropical or tropical climate with more than 400 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 subcontinent6 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 Merranean. 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.7 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 Merranean, western Asia and the Indian subcontinent. Domestically they can be sprouted within a few days all year round with a sprouter on a windowsill. 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 Kannada, chana Hindi and other Indic languages,Chhola Bengali, konda kadalai or pothu kadalai Tamil, where they are a major source of protein in a mostly vegetarian culture. Chana masala from Delhi, India. Chana masala from Delhi, India. Many popular Indian dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji 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 salads. Chickpea flour is also used to make Burmese tofu which was first known among the Shan people of 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.8 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. 9 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 Chickpeas, mature seeds, cooked no salt Nutritional value per 100 g 3.5 oz Energy 160 kcal 690 kJ 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 Water 60.21 g Vitamin A equiv. 1 μg 0% Thiamin Vit. B1 0.116 mg 9% Riboflavin Vit. B2 0.063 mg 4% Niacin Vit. B3 0.526 mg 4% Pantothenic acid B5 0.286 mg 6% Vitamin B6 0.139 mg 11% Folate Vit. B9 172 μg 43% Vitamin B12 0 μg 0% Vitamin C 1.3 mg 2% Vitamin E 0.35 mg 2% Vitamin K 4 μg 4% Calcium 49 mg 5% Iron 2.89 mg 23% Magnesium 48 mg 13% Phosphorus 168 mg 24% Potassium 291 mg 6% Sodium 7 mg 0% Zinc 1.53 mg 15% Percentages are relative to US recommendations for adults. Source: USDA Nutrient database Chickpeas are a helpful source of zinc, folate and protein.1011 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 See also Wikimedia Commons has media related to: Chickpea Hummus Gram flour References ^ Chickpeas - Forward.com ^ dictionary.reference.com, Garbanzo, retrieved 31 January 2008 ^ Zohary, Daniel and Hopf, Maria, Domestication of Plants in the Old World third ion, Oxford University Press, 2000, p 110 ^ crnindia.com, Chickpea, retrieved 29 August 2008 ^ icarda.cgiar.org, Chickpea, retrieved 28 August 2008 ^ Mansfeld's World Database of Agricultural and Horticultural Crops, Cicer arietinum subsp. arietinum , retrieved 31 January 2008 ^ Mendosa, David, Chana Dal, mendosa.com, retrieved 31 January 2008 ^ foodnetwork.com http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24327,00.html Chickpea Fritters: Panelle, retrieved 31 January 2008 ^ Chickpeas Garbanzo Beans Hummus Falafel ^ www.vegsoc.org, Zinc, retrieved 31 January 2008 ^ www.vegsoc.org, Protein, retrieved 31 January 2008 External links History and nutrition of Chickpeas, Casa Angola Internacional, Portugal in English Retrieved from http://en..org/wiki/Chickpea Categories: Faboideae | Edible legumes | Medicinal plants | Underutilized crops Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية বাংলা БългарÑ?ки Català Cebuano Dansk Deutsch Þ‹Þ¨ÞˆÞ¬Þ€Þ¨Þ„Þ¦Þ?Þ° Ελληνικά Español Esperanto Français Galego हिनà¥?दी Bahasa Indonesia Italiano עברית Lietuvių МакедонÑ?ки മലയാളം Nederlands 日本語 Nnapulitano ‪Norsk bokmÃ¥l‬ پښتو Polski Português Română РуÑ?Ñ?кий Sicilianu СрпÑ?ки / Srpski Suomi Svenska Tagalog తెలà±?à°—à±? Türkçe Walon ä¸æ–‡ This page was last modified on 6 September 2008, at 12:52
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