See also: Pea
The chick-pea ( Cicer arietinum ) is a plant of the family of the Fabacée S (or leguminous plants), close to the Garden pea but to a different botanical kind. It is cultivated in the areas the Mediterranean born and produces a edible Graine. It holds a double record: high content of Glucid S assimilable and high percentage in vegetable Protein S.
It is a pea of intermediate size, round and finished at a peak. It is very scented and preserves its form at cooking (approximately 1 hour).
Its principal components are: Lipid S, nitrogenized substances, Starch, sugars, Rock salt (Phosphorus, Potassium, Magnesium, Calcium, Sodium, silica), iron oxide, Arsenic, asparagine, vitamins C and B.
The worldwide production of chick-pea borders the 8 million tons. The chick-pea is well acclimatized to the climates of the Mediterranean type, like the Spain, the Turkey, the the Maghreb and the South of the France. Its culture develops the dry grounds and it is excellent in rotation, in particular in 3rd year after a durum Wheat.
History
The chick-pea is probably originating in the the Middle East (South-eastern of the Turkey, Syria) where three wild annual chick-pea species still exist in this area.
It is often said that the chick-pea conquered the Europe during the Moyen-âge after the crusaders have it redécouvert with the the Middle East. But its culture and its consumption are actually attested quite front, at least as of IXe century, by written and archaeological sources.
The chick-pea arrived in India only two centuries ago while passing initially by the Afghanistan. The name Hindi of the chick-pea is Kabuli chana ( chana = chick-pea). The varieties with small seeds are called Desi (local).
The chick-peas are known and mentioned since the Antiquité, under the name of hallaru (3 000 years before JC) like food source in Mésopotamie. In Arab language it is named hullar .
The Latin name of the kind chick-pea is cicer derived from the old Greek kickere of the populations of the North of the Greece. This root finds today in scanty French pea , in Italian cece , German Kichererbse , English chick pea , in Dutch kikkererwt or even in Berber the ikiker . On the other hand its Spanish name garbanzo which is neither of Arab origin, nor of Latin origin, is perhaps an indication of introduction even older.
Cicéron acquired its nickname because of a gross Verrue in the chick-pea shape which it had on the figure; it is the same for the Pharaon of Greek origin Ptolémée IX called Lathyros , the Greek equivalent in .
The specific name arietinum at the head refers to the shape of seed of ram ( aries ) flanked its horns.
Health
Traditionally the chick-pea was used to prevent the sexual Impuissance men (torrefied), to stop the Diarrhée S (cooked), on the wounds to avoid the infections (powder) and out of cataplasm against the furoncles (powder).The chick-pea is also used in Phytothérapie, thanks to its many properties. It is energy, Diurétique, Antiseptique urinary, stomachic and vermifuge. It is indicated in the following diseases: Asthenia, Oliguria, urinary Lithiasis, digestive Insufficiency and necessary Parasitosis s ref. .
Receipts containing Chick-pea
The perhaps eaten chick-pea such as it is, hot or cold (out of salad), but it is generally consumed like one of the " légumes" Couscous, or, after being crushed, in the form of Houmous (or houmos ). These two traditional receipts of the Mediterranean countries are interesting for health (see the bonds above). The chick-pea is also used in the form of Farine for the preparation of dishes like the Socca. The chick-pea flour is also used to make Panisse S, receipt typically Marseilles, which consists in passing in the crackling of the large thick discs of cooked paste.
See too
- Ingredients of kitchen | dry Vegetables | Socca
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