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Chickpea Cicer arietinum
Sarah DeSpiegelaere


Chickpea
Genus: Cicer Species: Cicer arietinum Family: Fabaceae

Also known as
Bengal gram
Garbanzo bean Eg yptian pea Ceci

One of the earliest cultivated legumes with 7,500 year old
remains found in the Middle East.

Relatives are beans, peas, soybeans, and alfalfa.


Geography
Chickpeas originated in Turkey and
Greece in the late Neolithic period around 3500 BC.

Spread throughout the Mediterranean
region, West Asia, Indian subcontinent, and Australia through trade.

Came to U.S. through immigration. Grown in tropical, subtropical, and/or
temperate regions.


Morpholog y

Herbaceous annual plant, similar to a small shrub Flowers are white with blue, violet or pink veins and are bisexual Self-pollinated Fr uits are a legume Roots are classified as a taproot system with 3-4 rows of lateral roots. Roots typically grow 1.5-2 m deep.
Rich in starch

The stem is erect, branched and hairy Leaves are compound, obovate, and are pubescent.
Margins are serrated


Two Kinds of Chickpea
Desi Kabuli

Small, dark, have a rough coating Earliest variety
Most closely resembles seeds from
archaeological sites

Lighter in color, has a smoother
coating

Found in Mediterranean, South

High in fiber Origin: Turkey

Europe, North Africa, and South America
Green varieties

Introduced to India in 18th Century


Cultivation
Grown in Mediterranean, West Asia, Indian subcontinent, Australia, Great Plains
India is the largest producer and Australia is the second It is an annual, with a long growing season requiring 100 days until har vest Prefers full sun, can be planted in partial sun, however the yield will decrease Likes war m temperatures ~70-80°F Potassium and phosphorus should be added to the soil Susceptible to blight, mosaic virus, fungi, and anthracnose May be machine har vested


Plant Uses
There are few references regarding medicinal uses, but have been noted
for having diuretic effects.

They are high in nutrients, especially manganese, iron, phosphorus,
copper, dietary fiber, and folate

Traditionally chickpeas are used as food and can be found in a variety of
dishes

Salads

Stews
Flour Hummus Roasted as a snack

Some varieties are popped like popcorn


Histor y
In the Bronze Age, chickpeas became a staple in Greece and
Italy.

The Roman "Apicius" has several recipes

Ancient recipe book
In ancient times, chickpeas were associated with the planet
Venus as it was once thought to increase sper m and provoke menstr uation.

During World War I chickpeas were roasted and then ground to
be used as a coffee substitute.


Use in North America
Chickpeas were brought to North America through immigration. Indian dishes such as hummus made chickpeas popular due to the flavor and
the health benefits

California, Idaho, Montana and Washington are the main producers in the
United States


Fun Facts
The Latin name Cicer arietinum means "small ram"
as the shape of the seed may resemble a rams head.

Stems, leaves, and pod shell have compounds that
have aphrodisiac properties.

Leaves are used to manufacture blue/indigo dyes.


References
http://en.wikipedia.org/wiki/Chickpea http://www.har vesttotable.com/2009/04/how_to_grow_chickpeas_garbanz
o/

http://oar.icrisat.org/2425/1/Chickpea-Botany-Production-Practices.pdf http://www.softschools.com/facts/plants/chickpea_facts/1087/