Chick Peas

Chick Peas

Description
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, Kabuli Chana (India) or Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. It is renowned for the delicious nut like taste and high protein content.
Specifications
Count per OZ | Thickness |
40/42 COUNT | 12MM – 13 MM |
42/44 COUNT | 11 MM |
44/46 COUNT | 10 MM |
58/60 COUNT | 9 MM |
75/80 COUNT | 8 MM |
100/110 COUNT | 7 MM |
Origin and Distribution
Chick peas were found in the late Neolithic (about 3500 BC) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France, Mesolithic layers in a cave at L’Abeurador, Aude, have yielded wild chickpeas carbon dated to 6790±90 BC. In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee. Chickpeas are grown in the Indian subcontinent, Australia, Mediterranean, western Asia, the Palouse region and the Great Plains (both in the USA). India is the world leader in chickpea (Bengal gram) production, and produces approximately 10 times as much as the second-largest producer, Australia. Other key producers are Pakistan, Turkey, Myanmar, Ethiopia, and Iran.
Usage
Used for making homos, mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour called gram flour. Mostly used in cooking snacks .