Difference between revisions of "Chickpea"
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(Created page with "{{taxobox | name = Chickpea | image = Sa-whitegreen-chickpea.jpg | image_caption =Two varieties of chickpea: the larger light tan ''Kabuli'' and variously coloured ''Desi'' ch...") |
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| + | The '''chickpea''' is a common legume. The fruits used fresh or dried (always cooked, like most legumes), or processed into foods like gram flour (''besan'') or hummus. | ||
==References== | ==References== | ||
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[[Category:Fabaceae]] | [[Category:Fabaceae]] | ||
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Latest revision as of 22:08, 9 September 2017
| Chickpea | |
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| Two varieties 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. | |
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| Sprouted chickpea | |
| Scientific classification | |
| Kingdom: | |
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| Genus: | |
| Species: | C. arietinum
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| Binomial name | |
| Cicer arietinum | |
| Synonyms[1] | |
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The chickpea is a common legume. The fruits used fresh or dried (always cooked, like most legumes), or processed into foods like gram flour (besan) or hummus.
References
- ↑ "The Plant List: A Working List of All Plant Species". Retrieved 22 October 2014.
Acknowledgements
This article uses material from the Wikipedia article Chickpea, which is released under the Creative Commons Attribution-Share-Alike License 3.0.