Chickpea

[박대선]

Chickpea

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From Wikipedia, the free encyclopedia

ChickpeasScientific classification

Binomial nameSynonyms[1]

Dried chickpeas. The larger light tan kabuli and variously coloured desi are the two main types of chickpea. They are green when picked early and vary through tan or beige, speckled, dark brown to black. 75% of world production is of the smaller desi type.
Sprouted chickpea
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Fabales
Family:	Fabaceae
Genus:	Cicer
Species:	C. arietinum
Cicer arietinum L.
Cicer album hort. Cicer arientinium L. [Spelling variant] Cicer arientinum L. [Spelling variant] Cicer edessanum Bornm. Cicer grossum Salisb. Cicer nigrum hort. Cicer physodes Rchb. Cicer rotundum Alef. Cicer sativum Schkuhr Cicer sintenisii Bornm. Ononis crotalarioides M.E.Jones

Cicer arietinum noir – MHNT

The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae.[2][3] Its different types are variously known as gram[4][5] or Bengal gram,[5] garbanzo[5] or garbanzo bean, or Egyptian pea.[4] Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East.[6][7]

The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when ground into flour, falafel. It also is important in Indian cuisine, used in salads, soups and stews, and curry, in chana masala, and in other meal products like channa. In 2019, India was responsible for 70% of global chickpea production.[8]

Etymology[edit]

The name "chickpea," earlier "chiche pease," is modelled on Middle French pois chiche, where chiche comes from Latin cicer. "Chich" was used by itself in English from the 14th to the 18th centuries.[9] The word garbanzo, from an alteration of Old Spanish arvanço, came first to English as "garvance" in the 17th century, being gradually anglicized to "calavance", though that came to refer to a variety of other beans, including the hyacinth bean. The current form garbanzo comes directly from modern Spanish.[10]

History[edit]

Cicer reticulatum is the wild progenitor of chickpeas and currently grows only in southeast Turkey, where they are believed to have been domesticated, which can be dated to around 7000 BC. Domesticated chickpeas have been found at Pre-Pottery Neolithic B sites in Turkey and the Levant, namely at Çayönü, Hacilar, and Tell es-Sultan (Jericho).[11] Chickpeas then spread to the Mediterranean region around 6000 BC and India around 3000 BC.[11]

In southern France, Mesolithic layers in a cave at L'Abeurador, Hérault, have yielded chickpeas, carbon-dated to 6790±90 BC.[12] They were found in the late Neolithic (about 3500 BC) sites at Thessaly, Kastanas, Lerna and Dimini, Greece.

Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 AD) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white, and black varieties. 17th century botanist Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing semen and milk production, inducing menstruation and urination, and helping to treat kidney stones.[13] "White cicers" were thought to be especially strong and helpful.[13]

In 1793, ground-roasted chickpeas were noted by a German writer as a substitute for coffee in Europe.[14] In the First World War, they were grown for this use in some areas of Germany.[15] They are still sometimes brewed instead of coffee.[14]

Genome sequencing[edit]

Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species.[16] A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), sequenced CDC Frontier, a kabuli chickpea variety, and identified more than 28,000 genes and several million genetic markers.[17]

Description[edit]

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Flowering and fruiting chickpea plant

Chickpea pods

The plant grows to 20–50 cm (8–20 in) high and has small, feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins.

Dozens of varieties of chickpea are cultivated throughout the world. In general, American and Iranian chickpeas are sweeter than Indian chickpeas. Kermanshah chickpeas in sizes 8 and 9 are considered among the world's highest quality.[18]

Regional cultivation[edit]Desi chana[edit]

Desi chana as it is known in north India or as Boot in Eastern India (Assam, parts of Bihar), has small, darker seeds and a rough coat. They are grown mostly in India and other parts of the Indian subcontinent, as well as in Ethiopia, Mexico, and Iran.[19] Desi means "country" or "native" in Hindi; its other names include kala chana ("black chickpea" in Hindi) or chholaa boot or Boot in Assamese. Desi chana can be black, green or speckled. This variety is hulled and split to make chana dal, Kurukshetra Prasadam (channa laddu),.[20] Bootor Daali.

White chickpea/garbanzo/kabuli chana[edit]

Garbanzo beans or 'kabuli' chana are lighter-coloured, larger, and with a smoother coat and are mainly grown in the Mediterranean, Southern Europe, Northern Africa, South America, and the Indian subcontinent.[19] Kabuli chana means "from Kabul" in Hindi. This variety was thought to come from Kabul, Afghanistan, when it was introduced to India in the 18th century.[21]

Ceci neri[edit]

An uncommon black chickpea, ceci neri, is grown only in Apulia and Basilicata, in southern Italy. It is around the same size as garbanzo beans, larger and darker than the 'desi' variety.

Production[edit]

Production of chickpeas – 2020CountryProduction(millions of tonnes)

India	11.1
Turkey	0.6
Myanmar	0.5
Pakistan	0.5
World	15.1
Source: FAOSTAT of the United Nations[8]

In 2020, world production of chickpeas was 15 million tonnes, led by India with 73% of the global total, and Turkey, Myanmar, and Pakistan as secondary producers (table).[8]

Uses[edit]

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Culinary[edit]

See also: List of chickpea dishes

Chana Dal, split Bengal gram

Hummus with olive oil

Dhokla, steamed chickpea flour snack

Chickpeas are usually rapidly boiled for 10 minutes and then simmered for longer. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked or sous vide cooked at 90 °C (194 °F).

Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or socca, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and is used frequently in South Asian cuisine.

In Portugal, chickpeas are one of the main ingredients in rancho, eaten with pasta, meat, or rice. They are used in other hot dishes with bacalhau and in soups, meat stews, salads mixed with tuna and vegetables, olive oil, vinegar, hot pepper and salt. In Spain, they are used cold in tapas and salads, as well as in cocido madrileño.

Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini (sesame seed paste), the blend called ḥummuṣ bi ṭaḥīna. Chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had become commonplace in American cuisine.[22] By 2010, 5% of Americans consumed hummus regularly,[22] and it was present at some point in 17% of American households.[23]

Chickpeas and Bengal grams are used to make curries. They are one of the most popular vegetarian foods in the Indian subcontinent and in diaspora communities of many other countries, served with a variety of bread or steamed rice. Popular dishes in Indian cuisine are made with chickpea flour, such as mirchi bajji and mirapakaya bajji. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack, and the leaves are eaten as a leaf vegetable in salads. In India, desserts such as besan halwa and sweets such as mysore pak, besan barfi and laddu are made.[citation needed]

Chickpea flour is used to make "Burmese tofu," which was first known among the Shan people of Burma. In South Asian cuisine, chickpea flour (besan) is used as a batter to coat vegetables before deep frying to make pakoras. The flour is also used as a batter to coat vegetables and meats before frying or fried alone, such as panelle (little bread), a chickpea fritter from Sicily. Chickpea flour is used to make the Mediterranean flatbread socca and is called panisse in Provence, southern France. It is made of cooked chickpea flour, poured into saucers, allowed to set, cut into strips, and fried in olive oil, often eaten during Lent. In Tuscany, chickpea flour (farina di ceci) is used to make an oven-baked pancake: the flour is mixed with water, oil and salt. Chickpea flour, known as kadlehittu in Kannada, is used for making sweet dish Mysorepak.

In the Philippines, chickpeas preserved in syrup are eaten as sweets and in desserts such as halo-halo.

Ashkenazi Jews traditionally serve whole chickpeas, referred to as arbes (אַרבעס) in Yiddish, at the Shalom Zachar celebration for baby boys. The chickpeas are boiled until soft and served hot with salt and lots of ground black pepper.[24]

Guasanas or garbanza is a Mexican chickpea street snack. The beans, while still green, are cooked in water and salt, kept in a steamer to maintain their humidity, and served in a plastic bag.

A chickpea-derived liquid (aquafaba) can be used as an egg white replacement to make meringue[25] or ice cream, with the residual pomace used as flour.[26]