The chickpea or Cicer arietinum is a legume of the family fabaceae and sub family faboideae. It is a very rich source of protein. It is one of the earliest cultivated legumes. In the Middle East, at least 7,500-year-old remains of chickpeas have been found.

Other common names for the species are garbanzo bean, ceci bean, chana, sanagalu, Gonzo Bean and Bengal gram. Chickpea is a pulse with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. Chickpeas need a subtropical or tropical climate to flourish.

There are two main kinds of chickpeas. The Desi chickpeas are small, dark colored seeds with rough coats, cultivated mostly in India, Iran, Mexico and Ethiopia. Kabuli chickpea is a light colored, large seed with a smooth coat. It is mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile.

The Desi chickpea is known as Bengal gram or kala (black) chana. Kabuli or safed (white) chana is the kind widely grown throughout the Mediterranean.

Desi closely resembles seeds found both on archaeological sites and the wild plant ancestor. Desi chickpeas have a higher fiber content and a lower glycemic index than Kabulis and hence are more suitable for people with blood sugar problems.

The desi type is used to make Chana Dal, which is a split chickpea after the skin has been removed. Mature chickpeas can be cooked and eaten in salads and stews. Chickpea flour is used to make a number of sweets and savories.

Hummus is the Arabic word for chickpeas. Hummus is cooked and ground into a spicy paste like Indian chutney. By the end of the 20th century, hummus had emerged as part of the American culinary fabric.

By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households. Chickpeas are roasted, spiced, and eaten as a snack. In India some varieties of chickpeas are popped and eaten like popcorn.

Chickpeas and Bengal grams are used to make curries – one of the most popular vegetarian food in India, Pakistan, Bangala Desh and U.K. Chana, kadale Kaalu, Shanaga, Konda kadalai and Chhola are some of the other names of chickpeas. They are a major source of protein in a vegetarian culture. Mirch bajji, burmese tofu, fritter are some of the popular dishes made with chickpea flour.

In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts. Jews traditionally serve whole chickpeas at a celebration for baby boys. A Mexican chickpea recipe in which the beans are cooked in water and salt.

Chickpeas are a helpful source of Zinc, folate and protein. They are low in fat and rich in fiber. Recent studies have also shown that chick peas can assist in lowering of cholesterol in the bloodstream.