seed coat, and a dark color from abundant
phenolic compounds. They’re the main
variety grown in Asia, Iran, Ethiopia, and
Mexico. The kabuli type, more common in the
Middle East and Mediterranean, is larger,
cream-colored, with a thin, light seed coat.
There are also varieties with dark green
cotyledons. Chickpeas are notable among the
legumes for being about 5% oil by weight;
most others are 1–2%.
The name comes from the bean’s Latin
name, cicer; in the botanical name, Cicer
arietinum, the second word means “ram-like”
and refers to the seed’s resemblance to a
ram’s head, complete with curling horns. The
Spanish garbanzo derives from the Greek
name. Today, this legume is a frequent
ingredient in many Middle Eastern and Indian
dishes. Hummus is a chickpea paste flavored
with garlic, paprika, and lemon that is popular
in the eastern Mediterranean; in parts of Italy,
flatbreads are made from chickpea flour.
barry
(Barry)
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