Chick Peas

The chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are high in protein and one of the earliest cultivated vegetables. 7,500-year-old remains have been found in the Middle East.

Types:
There are two main kinds of chickpea:
Desi, which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran.
Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, and Chile, also introduced during the 18th century to the Indian subcontinent.

Cultivation and use:
Chickpeas are grown in the Mediterranean, western Asia, the Indian subcontinent and Australia. Domestically they can be sprouted within a few days all year round with a sprouter on a windowsill.

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