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 ?
Zafar Malik, a resident of Saidpur Road, said he likes having chickpea curry for breakfast most and that he is only able to indulge in his favourite dish on the weekends and pairs it off with either a kulcha or a paratha.
The pulse is usually planted late March to early April, timed with the warmth of spring, as chickpeas flourish in dry weather.
Ascochyta blight (AB) of chickpea caused by Ascochyta rabiei (Pass) Lab.
Including pea flour with chickpea flour had no effect on the samples' viscosity profiles when pea flour inclusion rates reached 20%.
He has developed the two flavours and came up with the concept of Cheeky P, a cartoon chickpea with a life of his own.
At that stage, drought had limited chickpea production to only 6000 hectares in central Queensland.
3 Spread the chickpeas on a large rimmed baking sheet lined with baking paper and roast, stirring occasionally, for 25-35 minutes until golden and crisp.
Residual fertilizer N significantly affected chickpea grain yield which increased with 100 and 150 kg N ha-1 levels.
French chefjoel Roessei is often credited with discovering the foaming properties of chickpea liquid in late 2014; vegan chefs were quick to catch on to the concept.
Chickpea is a good source of energy, protein, minerals, vitamins, fibre, and also contains potentially health-beneficial minerals and vitamins.
Love (of Dolly and Oatmeal fame) makes a convincing case for stocking chickpea flour as a cupboard staple.