CHICKPEAS

Chickpeas,  also known as chana, bengal gram or garbenzo pulses, are fascinating pulses with a rich history. Let us explore their various aspects:

1. Botanical details:
   1. Scientific Name: Cicer arietinumFamilial: Fabaceae (Subfamily Faboideae)Types:
      1. Kabuli chana: Large, light tan, and commonly used to make hummus.Desi chana: Varies from small, tan to badge, stained, dark brown or black. About 75% of the global production  is native.
   1. Flowers: Chickpea plants have white flowers with blue, purple or pink veins.
2. Historical significance:
   1. Archaeological Evidence: Chickpeas were one of the earliest grown pulses. The oldest evidence is from Syria, dating  back to around 8400 B.C.E.
   1. Pets:  Chickpeas were reared in southeastern Turkey  around 7000 BC.
   1. Spread: They  had reached the Mediterranean region by 6000 BC and India by 3000 BC.
3. Cooking uses:
   1. Mediterranean and Middle Eastern cuisines: Chickpeas are the main ingredients in dishes such as humus.
   1. Falafel : Roasted, ground chickpeas are mixed with herbs and spices and fried in patties.
   1. Indian dishes: Salads, soups, stews, curries and  chana are  used in spices.
4. Nutrition and Production:
   1. Chickpeas are high in protein .
   1. In 2019, India accounted for 70 per cent of global chana  production.

Remember, these versatile talented pulses have nurtured cultures all over the world for thousands of years! 🌱