Types of chickpeas

Chickpeas come in two basic varieties. These are

Desi Chickpeas: These are split peas and are relatively smaller in size with dark, small seeds and a rough coat. Desi peas are also known as 'Bengal gram' or 'kala chana'. They are mostly cultivated in India, Mexico, Ethiopia and Iran. Desi chickpeas have a remarkably high fiber content and are thus suitable for people suffering from diabete

Kabuli Chickpeas: These chickpeas are light, almost whitish cream in color, with larger seeds and a smoother coat as compared to the desi chickpeas. Introduced in India during the 18th century, the kabuli chickpeas are mainly grown in Southern Europe, Northern Africa, Chile and Afghanistan.

History of Chickpeas

Chickpeas can withstand drought conditions, and are therefore, ideally suited for cultivation in areas which are relatively cooler and have a low level of rainfall. Since they are very sensitive to excess water, they grow well on sandy soils, but having an appropriate drainage conditions. Chickpeas are rabi crops that are grown in India during the periods of September to November. While desi type chickpeas take 95-105 days to mature, kabuli types chickpeas take 100-110 days to mature. The harvesting of chickpeas is done during the months of February, March and April. At times, chickpeas are also grown on a rotation basis, along with other crops like jowar, bajra, wheat and coriander.

Nutritional Elements of Chickpeas

Chickpeas are healthy as they contain many nutritional elements that are deemed necessary for the proper growth of our body. Chickpeas contain many vital vitamins like Vitamin A, Vitamin B1, B2 and B3, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Folate and Pantothenic acid. They also contain many important minerals like calcium, iron, molybdenum, potassium, manganese, copper, zinc, etc. Other nutrients that are found in chickpeas are dietary fibers, carbohydrates, proteins, water, etc.