chickpea

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chickpea,

annual plant (Cicer arietinum) of the family Leguminosae (pulsepulse,
in botany, common name for members of the Fabaceae (Leguminosae), a large plant family, called also the pea, or legume, family. Numbering about 650 genera and 17,000 species, the family is third largest, after the asters and the orchids.
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 family), cultivated since antiquity for the somewhat pealike seeds, which are often used as food and forage, principally in India and the Spanish-speaking countries. The seeds are boiled or roasted and have been substituted for coffee. Other names are ceci, garbanzo, and gram pea. Chickpeas are classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Rosales, family Leguminosae.

chickpea

a bushy leguminous plant, Cicer arietinum, cultivated for its edible pealike seeds in the Mediterranean region, central Asia, and Africa
References in periodicals archive ?
We have used kidney beans, chick-peas and black-eyed beans, but feel free to adapt this one to your own preference.
The chicken was so beautifully tender it fell apart on the touch of a fork, the chick-peas with spinach was garlic heaven, the tortilla firm and full of greens and the salad a simple flavour contrast (though a couple more black olives would have been nice).
Dried beans and peas (including pinto, kidney, Navy, and black beans; and chick-peas, split peas, and lentils) are also rich in soluble fiber.