Chickpea is the common name for Cicer arietinum of the Fabaceae/Leguminosae family. It is also known as Garbanzo bean, Indian pea, Ceci bean, Bengal gram that is widely cultivated for its typically yellow-brown, pea-like seeds. Chickpea is considered the third most important pulse in the world, is widely grown in many subtropical and warm-temperate regions.
The wild version of chickpeas (Cicer reticulatum) was first domesticated in parts of what is today south-eastern Turkey and adjacent Syria, and it is likely that it was first domesticated there, about 11,000 years ago.
With their firm texture and a flavor that sometimes has been described as mild and nutlike, chickpeas have been nutritious food and popular in various cuisines like salads, soups, stews, and such diverse dishes like hummus and falafel. Chickpeas are an important food plant in India, Africa, the Middle East, Western and Southwestern America.
