autobiography of chickpea from seed to dish on table
Answers
Chickpea is the common name for an annual plant, Cicer arietinum, of the Fabaceae (or Leguminosae) family that is widely cultivated for its typically yellow-brown, pea-like seeds. The name also is used for these edible seeds, which form in short pods and are popular in various cuisines. Other common names for this seed are garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, sanaga pappu, and shimbra. Chickpea is considered the third most important pulse in the world, being widely grown in many subtropical and warm-temperate regions (Mansfeld 2008).
With their firm texture and a flavor that sometimes has been described as mild and nutlike, chickpeas have been a popular and nutritious food, used in salads, soups, stews, and such diverse dishes as hummus and couscous (Herbst 2001). They also have been one of the earliest cultivated vegetables (Philologos 2007; Zohary and Hopf 2000). In addition, the plant is grown as forage for domestic animals.
Chickpea is a type of pulse, in which contain there are one or two seedpods.
It is a high protein or nutrient seed. It is also known as gram, bengal, gram, Egyptian pea.
It produced first time in the middle East time or before 7500 years age. It cultivates like small within 20-50 cm with small leaves. It has different colours like yellow, violet, blue, pink.