Chana

Chana, commonly referred to as chickpea, denotes the seeds of the legume Cicer arietinum. A staple pulse worldwide, chickpeas are grown for their protein-rich seeds and are consumed in a wide range of cuisines. There are two principal cultivated types: kabuli chana, which has large, pale seeds, and desi chana, which is smaller, darker, and more wrinkled. In many Indian languages, the term chana is used generically for chickpeas, while split desi chickpeas are sold as chana dal.

Culinary uses: In Indian cuisine, chana masala (also called chole) is a popular curry made with desi or kabuli chana. Desi chana can be split to form chana dal, used in soups and curries. Chickpeas are also central to Middle Eastern dishes such as hummus and falafel, and are widely employed in salads, stews, and roasted snacks.

Nutrition and varieties: Chickpeas are a good source of plant protein, dietary fiber, and minerals such as iron and magnesium. They are naturally gluten-free and can enrich vegetarian diets. Cooking methods vary by variety and region, with soaking and simmering common to improve digestibility.

Cultivation and production: Chickpeas are a warm-season annual crop suited to semi-arid regions. They prefer well-drained soil and moderate rainfall, and they fix atmospheric nitrogen via nodules. The crop is widely grown in India, followed by Australia, Turkey, and other countries. Domestication traces back to the Near East and the Indian subcontinent, with evidence dating to several thousand years BCE.