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CHICKPEA

• Chickpea or chickpea (Cicer arietinum) is a legume and belongs to the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean, and sometimes known as Egyptian pea, Ceci, cece or chana, or Kabuli Chana.

Chickpea Uses:

• Hummus is the Arabic word for chickpeas, it’s normally cooked and finely ground and made into a paste and mixed with tahini (sesame seed paste).


• Chickpeas are roasted, spiced and then consumed as a snack.


• Falafel (Tameiah) is a popular delicacy prepared by frying balls of chickpeas paste and used as sandwich filling.
  Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian subcontinent.


• Boiled chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine).


• In the Philippines, chickpeas are preserved and made into syrup and used in preparing sweets and desserts such as halo-halo.


• Chickpeas serve as an energy and protein source as well as an animal feed.