Chickpeas

Chickpea, also known as garbanzo bean or Black gram, is an annual plant in the pea family (Fabaceae) that is widely farmed for its nutritious seeds. In India, Africa, and Central and South America, chickpeas are a staple diet. The seeds are a good source of iron, phosphorus, and folic acid, as well as being high in fibre and protein.

The chickpea is a staple in Mediterranean and Middle Eastern cuisines, appearing in dishes such as hummus and falafel when mashed into flour. It's also popular in Indian cuisine, where it's used in salads, soups and stews, curries, chana masala, and other foods like channa.

Chickpeas are mostly eaten as a dry pulse. Shelled peas are consumed as a snack or as a vegetable. The seed husks can be utilised as animal feed.

In 2019, India was responsible for 70% of global chickpea production.