The name "chickpea", earlier "chiche pease", is modelled on Middle French pois chiche, where chiche comes from Latin cicer. … See more

The most common variety of chickpea in South Asia, Ethiopia, Mexico, and Iran is the desi type, also called Bengal gram. It has small, dark … See more

In 2022, world production of chickpeas was 18 million tonnes, led by India with 75% of the global total (table). See more

Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the Daily Value, DV) of protein, dietary fiber, See more

The earliest well-preserved archaeobotanical evidence of chickpea outside its wild progenitor's natural distribution area comes from the site of Tell el-Kerkh, in modern See more

Culinary
Chickpeas are usually rapidly boiled for 10 minutes and then simmered for longer. Dried chickpeas need a long cooking time (1–2 hours) but will … See more

Agricultural yield for chickpeas is often based on genetic and phenotypic variability, which has recently been influenced by artificial selection. The uptake of macronutrients such as inorganic phosphorus or nitrogen is vital to the plant … See more