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Chickpea

Pulses

The chickpea is an annual legume grown for its edible seeds, one of the earliest cultivated legumes, with the oldest archaeological evidence of its cultivation found in Syria. High in protein, it is a staple of Mediterranean, Middle Eastern and Indian cuisines, used in hummus, falafel and curries, and India accounts for most of today''s global production. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/

Facts
Scientific Name
Cicer arietinum 2
Crop Class
Legume 1
Domestication Region
Syria (oldest archaeological evidence of cultivation) 2
Classification
Life Cycle
Annual 1
Primary Use
Food 1
In the Other Atlases
Sources
1. Chickpea (Wikipedia)
  • lead: an annual legume of the family Fabaceae
  • lead: an annual legume, cultivated for its edible seeds
  • lead: key ingredient in Mediterranean and Middle Eastern cuisines
View the Source
2. Chickpea (Wikipedia)
Wikimedia Foundation
  • Lead section
    The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds.
  • Lead section, scientific name
    Cicer arietinum
  • Lead section, classification
    The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds.
  • Lead section, domestication region
    It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.
  • lead description or Wikipedia lead (life-cycle)
    The chickpea is an annual legume grown for its edible seeds, one of the earliest cultivated legumes, with the oldest archaeological evidence of its cultivation found in Syria.
  • lead description or Wikipedia lead (primary-uses)
    The chickpea is an annual legume grown for its edible seeds, one of the earliest cultivated legumes, with the oldest archaeological evidence of its cultivation found in Syria.
View the Source
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