Chickpea

The chickpea, or Cicer arietinum, is a flowering plant in the legume family Fabaceae. It is cultivated mainly for its edible seeds, known as chickpeas or garbanzo beans. Chickpeas are grown in warm, dry regions and form a staple in many cuisines.

Chickpeas were domesticated in the Near East or South Asia, with cultivation dating back several millennia. The two principal cultivated types are desi and kabuli. Desi chickpeas are small and dark with a rough coat; kabuli chickpeas are larger and pale with a smooth coat.

The plant is an annual, typically 50 to 70 cm tall, with pinnate leaves and pale yellow to white flowers. The seed pods usually contain one to two seeds; mature pods dry and split to release the seeds.

Chickpeas are nutritious, rich in plant protein, fiber, iron, and folate, and naturally gluten-free. They are used in a wide range of dishes and can be cooked whole, mashed, or milled into flour.

Common forms include dried chickpeas, canned chickpeas, and processed products such as hummus and falafel. Soaking improves cooking time for dried seeds; canned varieties are pre-cooked.

Chickpeas are grown in many countries, with India and Australia among the largest producers, followed by Canada, Turkey, Pakistan, and Ethiopia. They are nitrogen-fixing legumes that generally prefer well-drained soils and warm growing conditions; harvest occurs when pods dry on the plant.