Scribd Logo
Upload

Welcome to Scribd!

  • 13 views

    Accu Pressure

    Uploaded by

    hridaybagchi202
    The chickpea is an annual legume that is high in protein. It is one of the earliest cultivated legumes, with 9500-year-old remains found in the Middle East. There are two main types of chickpea - the larger light tan Kabuli and variously colored Desi chickpea. Chickpea is a key ingredient in hummus and other dishes and is important in cuisines from India, the Mediterranean, and the Middle East. In 2019, India produced 70% of the world's chickpeas.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Accu Pressure

    Uploaded by

    hridaybagchi202
    13 views1 page
    The chickpea is an annual legume that is high in protein. It is one of the earliest cultivated legumes, with 9500-year-old remains found in the Middle East. There are two main types of chickpea - the larger light tan Kabuli and variously colored Desi chickpea. Chickpea is a key ingredient in hummus and other dishes and is important in cuisines from India, the Mediterranean, and the Middle East. In 2019, India produced 70% of the world's chickpeas.

    Original Title

    Accu pressure

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The chickpea is an annual legume that is high in protein. It is one of the earliest cultivated legumes, with 9500-year-old remains found in the Middle East. There are two main types of chickpea - the larger light tan Kabuli and variously colored Desi chickpea. Chickpea is a key ingredient in hummus and other dishes and is important in cuisines from India, the Mediterranean, and the Middle East. In 2019, India produced 70% of the world's chickpeas.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    13 views1 page

    Accu Pressure

    Uploaded by

    hridaybagchi202
    The chickpea is an annual legume that is high in protein. It is one of the earliest cultivated legumes, with 9500-year-old remains found in the Middle East. There are two main types of chickpea - the larger light tan Kabuli and variously colored Desi chickpea. Chickpea is a key ingredient in hummus and other dishes and is important in cuisines from India, the Mediterranean, and the Middle East. In 2019, India produced 70% of the world's chickpeas.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    … Searc

    Chickpea

    … … …

    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]

    Chickpeas

    The two main types of chickpea: the larger


    light tan Kabuli and variously coloured Desi
    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. The larger garbanzo
    bean or hoummus was introduced into India in
    the 18th century.

    Sprouted chickpea

    Scientific classification

    Kingdom: Plantae

    Clade: Tracheophytes

    Clade: Angiosperms

    Clade: Eudicots

    Clade: Rosids

    Order: Fabales

    Family: Fabaceae

    Genus: Cicer

    Species: C. arietinum

    Binomial name

    Cicer arietinum
    L.

    Synonyms[1]

    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

    Chickpea is a key ingredient in hummus and


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

    Etymology

    History

    Geographic cultivation

    Production

    Uses

    Nutrition

    Heat and micronutrient


    cultivation

    Pathogens

    Gallery

    See also

    References

    External links

    Last edited 8 hours ago by InternetAr…

    Content is available under CC BY-SA 3.0 unless


    otherwise noted.
    Terms of Use • Privacy policy • Desktop

    You might also like