Chickpeas

Chickpeas, or Cicer arietinum, are a legume cultivated for its edible seeds. They are an annual plant that tolerates heat and drought and is grown in tropical and subtropical regions as well as temperate climates. Chickpeas are a staple in Middle Eastern, Mediterranean, and Indian cuisines and are used whole in stews and salads or ground into flour.

Two main cultivated varieties are desi, small and dark with a rough coat, and kabuli, larger and pale with a smooth coat. Desi is common in South Asia; kabuli is more widely grown in the Mediterranean and the Americas.

Cultivation and processing: Chickpeas grow best in well-drained soils with full sun. They are sown in spring or autumn in many regions, require moderate moisture, and benefit from crop rotation. Desi types tend to be more disease-tolerant, while kabuli types may have higher yields in irrigated conditions.

Nutrition and use: Cooked chickpeas provide a substantial source of plant-based protein and dietary fiber, along with folate, iron, phosphorus, and other micronutrients. They are commonly eaten whole or mashed and used to make hummus, falafel, curries, and salads. Ground chickpeas are milled into flour, known as gram or besan.

Production and history: India is the leading producer of chickpeas, followed by Turkey, Australia, Pakistan, and Canada. Chickpeas originated in the Near East and were domesticated several millennia ago; they spread to the Indian subcontinent and the Mediterranean, becoming a staple in many traditional cuisines.