The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae.
It is also known as gram,or Bengal gram, garbanzo or garbanzo bean and sometimes known as Egyptian pea,
ceci, cece or chana. Its seeds are high in protein. It is one of the earliest cultivated legumes:
7,500-year-old remains have been found in the Middle East.
Kabuli chana is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige-coloured bean with a diameter of less than a centimetre. It looks kind of like a wrinkled hazelnut. Its nutty and creamy flavour, firm texture and minimal fat make it a versatile ingredient. The desi varieties of chickpeas are small, angular seeds, which may be yellow, green, light brown or even black in colour.
Chickpeas are a good source of zinc, folate and protein.
• They are also very high in dietary fibre and hence a healthy food, especially as a source of carbohydrates for persons with insulin sensitivity or diabetes.
• Chickpeas are low in fat and most of it is polyunsaturated.
• They are naturally rich in protein important for muscle building and body growth.
• These beans are heavy to digest and could cause flatulence. Hence avoid during dinner. Due to its heaviness, it could also be a cause for gastric pain in children and old aged people.
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