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chickpea |
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chickpea, annual plant (Cicer arietinum) of the family Leguminosae (pulse pulse, 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. ..... Click the link for more information. 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 Magnoliophyta Magnoliophyta (măg'nōlēŏf`ətə) ..... Click the link for more information. , class Magnoliopsida, order Rosales, family Leguminosae. chickpeaor garbanzoAnnual legume (Cicer arietinum) widely grown for its nutritious seeds. The bushy 2-ft (60-cm) plants bear pinnate leaves and small white or reddish flowers. The yellow-brown peas are borne one or two to a pod. Chickpeas are an important food plant in India, Africa, and Central and South America. They are the main ingredient of hummus, a sauce originating in the Middle East. In southern Europe, chickpeas are a common ingredient in soups, salads, and stews. A kind of meal or flour is also made from chickpeas. chickpea a bushy leguminous plant, Cicer arietinum, cultivated for its edible pealike seeds in the Mediterranean region, central Asia, and Africa How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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can chickpeas, drained and rinsed 1/3 cup chopped dried apricots 1/3 cup chopped dried dates 1/3 cup raisins 1 cup vegetable or chicken broth 1 cup whole wheat couscous 4 Tbs. Researchers say the figs, which are about 11,400 years old, came from trees that were grown about a thousand years before the development of staple crops like wheat, barley, and chickpeas. Spinach, salmon, sunflower seeds, soybeans, peanuts, chickpeas, brown rice, and whole grains are magnesium-rich. |
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