Chickpeas, or garbanzo beans, are a versatile legume originating from the Middle East. With two main varieties, desi and kabuli, chickpeas are known for their nutty flavor and adaptability in various cuisines. Thriving in cool-season conditions, they are prized for their role in dishes like hummus, salads, stews, and snacks. Chickpea flour, or besan, is a gluten-free alternative widely used in cooking and baking. Nutritionally rich, chickpeas provide plant-based protein, fiber, and numerous health benefits, making them a staple in global kitchens.
Turkey, Argentina, Italy
Broken, 6-9mm
Bags, big bags
Chickpeas grow on plants that belong to the species Cicer arietinum. These plants are annuals and are part of the legume family, Fabaceae. Chickpea plants have compound leaves and produce small, pea-like flowers. The edible part of the chickpea plant is the seed, which develops within a pod. Chickpea plants are characterized by their ability to fix nitrogen in the soil, contributing to soil fertility and making them an important rotational crop in sustainable agricultural practices.
Chickpeas are typically harvested in the late summer or early fall, depending on the specific variety and local growing conditions. The timing of the harvest is crucial, as chickpeas need to be picked when they are fully mature and the pods have dried and turned brown. Harvesting too early may result in underdeveloped seeds, while waiting too long can lead to pod shattering and seed loss.
Used in cuisine- Salads- Stews and curries - SoupsUsed as ingredient- Hummus- Snacks- Burgers and patties- Dips and spreads- Chickpea flour- Chickpea pasta- Snacks