kikärta

Kikärta, also known as chickpea or garbanzo bean, is a legume belonging to the genus Cicer. It is a widely cultivated crop, particularly in the Mediterranean region, the Middle East, and the Indian subcontinent. Kikärtor are typically round and irregular in shape, with a creamy yellow color. They are known for their nutty flavor and versatile culinary applications.

There are two main varieties of kikärta: desi and kabuli. The desi variety is smaller, darker, and has a rougher skin, while the kabuli variety is larger, lighter in color, and has a smoother texture. Both varieties are nutritious, providing a good source of protein, fiber, and various vitamins and minerals, including folate and iron.

Kikärtor can be consumed in numerous ways. They are often boiled and added to salads, stews, and curries. They are also a key ingredient in hummus, a popular dip made from mashed kikärtor, tahini, lemon juice, and garlic. Furthermore, kikärtor can be roasted to create a crunchy snack or ground into flour for baking. Their popularity stems from their nutritional benefits and adaptability in diverse cuisines worldwide.