Chickpeas
Chickpeas
Chickpeas (/'tʃɪk.pi:z/), also known as garbanzo beans, are a type of legume. The chickpea is part of the family Fabaceae, subfamily Faboideae. Its scientific name is Cicer arietinum.
Etymology
The term "chickpea" comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. It is also known by its popular Spanish-derived name, the garbanzo bean. Kidney beans, black beans, lima beans, and peanuts are also members of this family.
Description
Chickpeas are a type of legume that are full of protein, fiber, and complex carbohydrates. They are typically round and beige, but can also be black, green, or red. Their flavor is somewhat nutty and they have a firm texture that holds up well to cooking.
Nutritional Value
Chickpeas are a rich source of vitamins, minerals and fiber, and offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein, making them a great food choice for those on a vegetarian or vegan diet.
Related Terms
- Legume
- Protein
- Fiber
- Complex carbohydrates
- Vitamins
- Minerals
- Digestion
- Weight management
- Vegetarian
- Vegan
External links
- Medical encyclopedia article on Chickpeas
- Wikipedia's article - Chickpeas
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