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| Bengal gram (Indian), Chickpea (English), Garbanzo (Latin America), Hommes, Hamaz (Arab world), Nohud, Lablabi (Turkey), Shimbra (Ethiopia)
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| Chickpea is a plant with plant height ranging between 30-70 cm, but tall types with less than 1.0 m in height are cultivated in the USSR. Leaves are compound, arranged in an alternating patterns, with 11 to 13 leaflets. Flowers are axillary, solitary, or in groups of two or three. They are white, pink, purplish, or blue in color. The plant has a deep root system and is considered a hardy crop.
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| Chickpeas mature in 3-7 months and the leaves turn brown/yellow during maturity. This plant develops small pink flowers at the height of maturity.
It is a spring season crop in the temperate and Mediterranean types of climates. The chickpea is annually grown and harvested and Susceptible to the following: fusarium wilt, dry root rot and stunt/ascochyta blight
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| Chickpea, a temperate crop, probably originated in south-eastern Turkey and spread to other parts of the world. Crop improvement efforts have improved adaptation of chickpea to warmer conditions in the subtropics. The two most common types of chickpea, are the white-seeded “Kabuli” and the “Desi”. Kabuli types are mostly grown in, the Americas, and Europe, while the desi types are predominate in Asia, parts of Africa, and Australia.
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Medicinal applications include use for aphrodisiac, bronchitis, catarrh, cutamenia, cholera, constipation, diarrhea, dyspepsia, flatulence, snakebite, sunstroke, and warts. Acids are supposed to lower the blood cholesterol levels. The foliage is covered with glandular hairs which secretes a highly acidic substance, and is considered important in conferring tolerance to insect pests, such as the pod borer.
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The Chickpea is valued for its nutritive seeds with high protein content, 25.3-28.9 %, after dehulling Chickpea seeds are eaten fresh as green vegetables, parched, fried, roasted, and boiled; as snack food, sweet and condiments; seeds are ground and the flour can be used as soup and to make bread; prepared with pepper, salt and lemon it is served as a side dish Dhal is the split chickpea without its seedcoat, dried and cooked into a thick soup or ground into flour for snacks. Young plants and green pods are eaten like spinach. A small proportion of canned chickpea is also used in Turkey and Latin America, and to produce fermented food. Animal feed is another use of chickpea in many developing countries.
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Chickpea Soup
This thick, stew-like soup is eaten in many countries of the Middle East, often forming the centerpiece of simple peasant meals. Salads, olives, bread, and yogurt dishes are served on the side. Although soaked chickpeas are generally tender enough to eat after an hour of cooking, it is important here that they cook longer. This way the chickpeas themselves get somewhat softer, the liquid thickens considerably, and the soup develops a cohesion that it would otherwise lack.
It might be a good idea to taste the soup before putting in the lemon juice. Chickpea broth has a natural sweetness that you may prefer to leave untouched.
2 cups dried chickpeas, picked over, washed, and drained 2 medium-sized onions, peeled, and chopped 2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice 1 T. salt, or to taste 1/2 t. ground turmeric 1 t. ground cumin seeds I t. ground coriander seeds 1/8 t. cayenne pepper, or to taste Freshly ground black pepper 2 T. lemon juice
Soak the chickpeas in 8 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water into a large pot and bring to a boil. Cover partially, turn heat to low, anI simmer gently for 1 hour. Add the potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1-1/2 hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice. Stir to mix.
Serves 6.
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| Neil McCaIIum
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Hort.purdue.edu/newcrop/cropfactssheets/chickpea
lcrisat.org/text/coolstuff/crops/gcrops5. html
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