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Dry Chickpea
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean and sometimes known as Egyptian pea, ceci, cece or chana or Kabuli Chana (particularly in northern India). Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.
Dry chickpea Pairs With:
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Flavor Affinity Level
Dry chickpea Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Bitter | Dry chickpea has a slightly bitter taste due to its natural compounds. |
| Texture | Firmness | Dry chickpea is firm and hard in texture. |
| Nutritional Value | Macronutrients | Dry chickpea is rich in protein and carbohydrates. |
| Micronutrients | Dry chickpea is a good source of minerals like iron and magnesium. | |
| Fiber | Dry chickpea is high in dietary fiber, which is beneficial for digestion. | |
| Color | Natural Pigments | Dry chickpea has a light beige color. |
| Aroma | Volatile Compounds | Dry chickpea has a mild, earthy aroma. |
| Chemical Composition | Water Activity (aw) | Dry chickpea has low water activity, making it suitable for long-term storage. |
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