Chickpea

The chickpea (*Cicer arietinum*) is a cultivated annual legume in the family Fabaceae, grown for its edible seeds.

The chickpea (Cicer arietinum) is a cultivated annual legume in the family Fabaceae, grown for its edible seeds. It is a major grain legume crop in many parts of the world and is especially associated with Mediterranean, West Asian, and South Asian cuisines. Chickpeas are widely available in Canada and are recognized in Canadian French as 'pois chiche'.

Botany

Chickpea (Cicer arietinum) is a dicotyledonous flowering plant in the Fabaceae family. It is an annual herb cultivated for its edible seeds, with short pods containing one to two seeds and a somewhat hairy plant form.

Origin and distribution

Sources identify south-west Asia and the Mediterranean region as the main centres of origin, with Ethiopia as a secondary centre. Historical cultivation is reported in Iran and Iraq as early as about 8000 BCE.

Cultivation and use

Chickpeas are grown for human consumption and are used in dishes such as hummus, couscous, and many other traditional foods. They are also sold dried, canned, and as flour, which broadens their culinary use.

Nutrition

Chickpeas are widely described as rich in plant protein and starch, and low in fat. Canadian and French-language sources note their value as a nutritious legume and food crop.