About chickpea
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram, Bengal gram, chana (চানা), garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. Chickpeas are high in protein. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices, then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups, stews, and curries.
Description adapted from Wikipedia, licensed under CC BY-SA 4.0.
Plant Details
- Scientific name
- Cicer arietinum
- Genus
- Cicer
- Family
- FABACEAE
- Conservation status
- Not Evaluated (NE)
Fabaceae
Legume/Bean family
chickpea belongs to the Fabaceae family.
The illustration represents the family — not necessarily this exact species.
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