Editing Chickpea (section)

==Uses==

{{More citations needed section|date=June 2021}}

===Culinary===

{{Cookbook}}{{see also|List of chickpea dishes}}

[[File:Bengal gram, chickpea ( ছোলার ডাল).JPG|thumb|Chana dal, split Bengal gram]]
[[File:Hummus from The Nile.jpg|thumb|[[Hummus]] with olive oil]]
[[File:Dhokla on Gujrart.jpg|thumb| [[Dhokla]], steamed chickpea flour snack]]  
Chickpeas are usually rapidly boiled for 10 minutes and then simmered for longer. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be [[pressure cooked]] or ''[[sous vide]]'' cooked at {{convert|90|C}}.

Mature chickpeas can be cooked and eaten cold in [[salad]]s, cooked in [[stew]]s, ground into flour, ground and shaped in balls and fried as ''[[falafel]]'', made into a batter and baked to make [[farinata|''farinata'' or ''socca'']], or fried to make ''[[panelle]]''. Chickpea flour is known as ''[[gram flour]]'' or ''besan'' in South Asia and is used frequently in [[South Asian cuisine]].

In [[Portugal]], chickpeas are one of the main ingredients in ''rancho'', eaten with pasta, meat, or rice. They are used in other hot dishes with ''[[bacalhau]]'' and in soups, meat stews, salads mixed with tuna and vegetables, olive oil, vinegar, hot pepper and salt. In Spain, they are used cold in ''[[tapas]]'' and salads, as well as in ''[[cocido madrileño]]''.

Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with [[tahini]] (sesame seed paste) to make ''[[Hummus|ḥummuṣ bi ṭaḥīna]]'', usually called simply hummus in English. By the end of the 20th century, hummus had become common in American cuisine:<ref name="marks">{{cite book|title=Encyclopedia of Jewish Food|year=2010|author=Marks, Gil|publisher=John Wiley and Sons|pages=269–271|isbn=978-0470391303}}</ref> by 2010, 5% of Americans consumed it regularly,<ref name="marks"/> and it was present at some point in 17% of American households.<ref name="fox">{{cite web |last=Ferretti |first=Elena |date=5 April 2010 |url=https://www.foxnews.com/food-drink/theres-hummus-among-us |title=There's Hummus Among Us |publisher=Fox News |access-date=10 May 2019}}</ref>

In the Middle East, chickpeas are also roasted, spiced, and eaten as a snack, such as ''[[leblebi]]''.

Chickpeas and Bengal grams are used to make curries.<ref>{{Cite web |title=Chickpeas: A nutrient-packed powerhouse for health and culinary delights |url=https://www.businessinsider.in/science/health/food/chickpeas-what-is-nutritional-value-and-health-benefits-of-chickpeas/articleshow/102418482.cms |access-date=2023-11-24 |website=Business Insider}}</ref> They are one of the most popular vegetarian foods in the Indian subcontinent<ref>{{Cite web |last=Bombay |first=Team |date=2020-09-01 |title=The 5 Most Popular Indian Vegetarian Dishes |url=https://www.bombaymahal.com/post/5-most-popular-indian-vegetarian-dishes |access-date=2023-11-24 |website=Bombay Mahal |language=en}}</ref> and in [[diaspora]] communities of many other countries, served with a variety of bread or steamed rice. Popular dishes in Indian cuisine are made with chickpea flour, such as ''[[mirchi bajji]]'' and ''mirapakaya bajji.''<ref>{{Cite web |last=Amit |first=Dassana |date=2022-11-06 |title=Mirchi Bajji Recipe {{!}} Chilli Bajji {{!}} Mirapakaya Bajji |url=https://www.vegrecipesofindia.com/mirchi-bajji-recip/ |access-date=2023-11-24 |website=Dassana's Veg Recipes |language=en-US}}</ref> In India, as well as in the [[Levant]], unripe chickpeas are often picked out of the pod and eaten as a raw snack, and the leaves are eaten as a [[leaf vegetable]] in salads. In India, desserts such as [[Halva#India|besan halwa]]<ref>{{Cite web |last=Amit |first=Dassana |date=2021-10-23 |title=Besan Ka Halwa |url=https://www.vegrecipesofindia.com/besan-halwa-recipe/ |access-date=2023-11-24 |website=Dassana's Veg Recipes}}</ref> and sweets such as [[mysore pak]], and [[laddu]] are made.

Chickpea flour is used to make "[[Burmese tofu]]", which was first known among the [[Shan people|Shan]] people of [[Myanmar|Burma]]. In South Asian cuisine, chickpea flour ([[Gram flour|besan]]) is used as a batter to coat vegetables before deep frying to make [[pakora]]s. The flour is also used as a batter to coat vegetables and meats before frying or fried alone, such as ''panelle'' (little bread), a chickpea [[fritter]] from [[Sicily]]. Chickpea flour is used to make the Mediterranean flatbread ''[[Farinata|socca]]'' and is called ''panisse'' in Provence, southern France. It is made of cooked chickpea flour, poured into saucers, allowed to set, cut into strips, and fried in olive oil, often eaten during Lent. In Tuscany, chickpea flour (farina di ceci) is used to make an oven-baked pancake: the flour is mixed with water, oil and salt. Chickpea flour, known as kadlehittu in [[Kannada]], is used for making sweet dish [[Mysorepak|Mysore pak]].

In the [[Philippines]], chickpeas preserved in syrup are eaten as sweets and in desserts such as ''[[halo-halo]]''.

[[Ashkenazi Jews]] traditionally serve whole chickpeas, referred to as ''arbes'' (אַרבעס) in Yiddish, at the ''[[Shalom Zachar]]'' celebration for baby boys. The chickpeas are boiled until soft and served hot with salt and lots of ground black pepper.<ref>{{cite web |last1=Paster |first1=Emily |title=SUMAC ROASTED CHICK PEAS (ARBES) FOR PURIM |url=https://www.westoftheloop.com/2019/03/19/sumac-roasted-chick-peas-arbes-for-purim/ |website=West of the Loop |date=19 March 2019 |access-date=6 January 2022}}</ref>

''[[Guasanas]]'' or ''garbanza'' is a Mexican chickpea street snack. The beans, while still green, are cooked in water and salt, kept in a steamer to maintain their humidity, and served in a plastic bag.

A chickpea-derived liquid (''[[aquafaba]]'') can be used as an egg white replacement to make [[meringue]]<ref>{{Cite web|url=https://slate.com/culture/2015/06/aquafaba-baking-with-chickpea-liquid-for-vegan-meringues.html|title=Stop Pouring Your Chickpea Liquid Down the Drain. It's a Magical Ingredient.|last=Krule|first=Miriam|date=2015-06-10|website=Slate Magazine|language=en|access-date=2019-06-24}}</ref> or ice cream, with the residual [[pomace]] used as flour.<ref>{{cite web|url=https://www.wweek.com/restaurants/2019/05/07/little-bean-proves-chickpea-ice-cream-isnt-as-weird-as-it-sounds/|title=Little Bean Proves Chickpea Ice Cream Isn't as Weird as It Sounds|first=Shannon|last=Gormley|date=7 May 2019|publisher=Willamette Week|access-date=10 May 2019}}</ref>

In 1793, ground, roasted chickpeas were noted by a German writer as a substitute for coffee in Europe.<ref name="ICARDA">{{cite web |url=http://www.icarda.cgiar.org/Publications/Cook/Chickpea/Chickpea.html |title=Introduction: Chickpeas |publisher=International Center for Agricultural Research in the Dry Areas |access-date=28 August 2008 |archive-url=https://web.archive.org/web/20120718064651/http://www.icarda.cgiar.org/Publications/Cook/Chickpea/Chickpea.html |archive-date=18 July 2012}}</ref> In the [[First World War]], they were grown for this use in some areas of Germany.<ref>{{cite web |url=http://www.crnindia.com/commodity/chickpea.html |archive-url=https://web.archive.org/web/20060427141450/http://www.crnindia.com/commodity/chickpea.html |url-status=dead |archive-date=April 27, 2006 |title=Chickpea (Chana) |work=CRN India |access-date=8 June 2016 }}</ref> They are still sometimes brewed instead of coffee.<ref name="ICARDA"/>

<gallery mode="packed">
File:FOOD Doubles 2.jpg|[[Doubles (food)|Doubles]], a street food in [[Trinidad and Tobago]]
File:Potaje de garbanzos y collejas5.JPG|[[Manchego cuisine]]; chickpea and ''[[Silene vulgaris]]'' stew ''(potaje de garbanzos y collejas)''
File:Farinata di ceci 01.jpg|[[Farinata|Farinata di ceci]], a traditional [[Italian Cuisine|Italian]] chickpea snack food
File:Chakhchoukha9.JPG|[[Chakhchoukha]] in [[Algerian cuisine]]; freshly cooked ''marqa'' before mixing with ''rougag''
File:Choleindia.jpg|''[[Chana masala]]'', India
File:Halua of Chickpeas.jpg|[[Halva|''Halua'']] chickpeas, [[Bangladesh]]
File:Aesthetic Fried Gram.jpg|Fried chickpea
</gallery>

===Animal feed===

Chickpeas are an energy and protein source as [[animal feed]].<ref name= Bampidis>{{cite journal |year=2011 |last1=Bampidis |first1=V.A. |last2=Christodoulou |first2=V. |title=Chickpeas (Cicer arietinum L.) in animal nutrition: A review |volume=168 |issue=1–2 |pages=1–20 |journal=Animal Feed Science and Technology |doi=10.1016/j.anifeedsci.2011.04.098}}</ref>

Raw chickpeas have a lower [[Trypsin inhibitor|trypsin]] and [[chymotrypsin]] inhibitor content than peas, [[common bean]]s, and [[soybean]]s. This leads to higher nutrition values and fewer digestive problems in non[[ruminants]]. Nonruminant diets can be completed with 200 g/kg of raw chickpeas to promote egg production and growth of birds and pigs. Higher amounts can be used when chickpeas are treated with heat.<ref name= Bampidis/>

Experiments have shown that ruminants grow equally well and produce an equal amount and quality of milk when soybean or cereal meals are replaced with chickpeas. Pigs show the same performance, but growing pigs experience a negative effect of raw chickpea feed; extruded chickpeas can increase performance even in growing pigs. Only young broilers (starting period) showed worse performance in poultry diet experiments with untreated chickpeas. Fish performed equally well when extruded chickpeas replaced their soybean or cereal diet.<ref name= Bampidis/> Chickpea seeds have also been used in rabbit diets.<ref name= "fao" />
{| class="wikitable" style="float:right; width:14em; text-align:center;"
|+ Production of chickpeas – 2022
|-
! scope="col" | Country
! scope="col" | Production<br /><small>(millions of [[tonne]]s)</small>
|-
| {{IND}} || 13.5
|-
| {{TUR}} || 0.6
|-
| {{RUS}} || 0.5
|-
| {{ETH}} || 0.5
|-
| {{MMR}} || 0.4
|-
| {{PAK}} || 0.3
|-
| '''World''' ||'''18.1'''
|-
| colspan="2" |<small>Source: [[FAOSTAT]] of the United Nations<ref name="faostat">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|title= Chickpea production in 2022, Crops/Regions/World list/Production Quantity (pick lists)|date=2024|publisher=UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT)|access-date=21 April 2024}}</ref></small>
|}

Secondary components of legumes—such as [[lecithin]], [[polyphenols]], [[oligosaccharides]]; and [[amylase]], [[protease]], trypsin and chymotrypsin inhibitors—can lead to lower nutrient availability, and thus to impaired growth and health of animals (especially in nonruminants). Ruminants generally have less trouble digesting legumes with secondary components since they can inactivate them in the rumen liquor. Their diets can be supplemented by 300 g/kg or more raw chickpea seeds.<ref name= Bampidis/> However, protein digestibility and energy availability can be improved through treatments such as germination, dehulling, and heat. Extrusion is a very good heat technique to destroy secondary legume components since the proteins are irreversibly denatured. Overprocessing may decrease the nutritional value; extrusion leads to losses in minerals and vitamins, while dry heating does not change the chemical composition.<ref name= Bampidis/>

===Medical===

Ancient people also associated chickpeas with [[medical astrology|Venus]] because they were said to offer medical uses such as increasing semen and milk production, inducing menstruation and urination, and helping to treat [[kidney stone]]s.<ref name=Culpeper>{{cite book |last=Culpeper |first=Nicholas |author-link=Nicholas Culpeper |title=Chick-Pease, or Cicers |publisher=Bibliomania, The Complete Herbal (1652, originally titled The English Physitian) |url=http://www.bibliomania.com/2/1/66/113/frameset.html}}</ref> "White cicers" were thought to be especially strong and helpful.<ref name=Culpeper/> The 17th-century botanist [[Nicholas Culpeper]] noted "chick-pease or cicers" are less "[[flatulence|windy]]" than peas and more nourishing.<ref name=Culpeper/>