Chickpea (Cicer arietinum)

The Asha (Cicer arietinum) (also garbanzo bean, chana (north India), Indian pea, ceci bean, Bengal gram) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are high in protein and one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East.
 
The word garbanzo came to English as “calavance” in the 17th century, from Old Spanish (perhaps influenced by Old Spanish garroba oralgarroba), though it came to refer to a variety of other beans (cf. Calavance).
 
The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. 
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used primarily in Indian cuisine), ground and shaped in balls and fried as falafel, fermented to make an alcoholic drink similar to sake.
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