Chick peas
Chickpeas
Chickpeas (/'tʃɪk.pi:z/), also known as garbanzo beans, are a type of legume. The chickpea is a key ingredient in many Middle Eastern and Indian dishes, such as hummus and chana masala.
Etymology
The term "chickpea" comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. It is also known by its Spanish name, "garbanzo", which comes from the Old Spanish garroba or algarroba.
Description
Chickpeas are round, beige-colored legumes that are commonly used in cooking. They are high in protein and fiber, and are often used in vegetarian and vegan diets as a meat substitute. Chickpeas can be cooked and eaten whole, ground into a flour called gram flour, or processed into hummus or falafel.
Nutritional Value
Chickpeas are a rich source of vitamins, minerals and fiber. They 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 and make an excellent replacement for meat in vegetarian and vegan diets.
Related Terms
External links
- Medical encyclopedia article on Chick peas
- Wikipedia's article - Chick peas
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