Talk:Chickpea

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Could someone check the main article which says that chickpeas are a tropical crop? All other sources I've seen refer to it being a cool season crop and the temperatures quoted are far from tropical. 85.75.13.78 08:11, 4 December 2006 (UTC)John Smith ( mikakigr@gmail.com )

Its a cool season crop.

I dispute the yeilds. Global averages are 786/kg h http://www.icrisat.org/ChickPea/Chickpea.htm while in Canada chickpeas yeild 1 1.4 t/h http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1174598188373&lang=e

I recall reading of either a spirit or wine made from chickpeas; I think of Spanish origin. Can anyone recall reference to this?


Chickpeas - Nature's greatest invention


Are chickpeas either a fruit or a vegetable?

Chickpeas, which are delicious, are fruits, as all Pulses (Legumes) are njaard 23:06, 1 April 2006 (UTC)

Contents

[edit] Chana dal

Chana dal redirects here. Chana means chick peas, but chana dal is different -I think chana dal = bengal gram. However, it's very different from split peas. From the appearance of unsplit chana dal, it seems to be a primitive version of chick peas. It's widely used, and I think it deserves its own article - for now I've just made a section, Chickpeas vs bengal gram (chana dal). Just a start. --Singkong2005 (t - c - WPID) 10:55, 16 June 2006 (UTC)

Hi. Chickpeas exist in two forms:
  • Desi - "with small, dark seeds and a rough coat (prevailing in the Indian subcontinent, Ethiopia, Mexico, Iran)"
  • Kabuli- "with light-coloured, larger seeds and a smoother coat (mainly grown in S Europe, N Africa, Afghanistan, introduced to India only in the 18th cent., Chile)."[[1]]
The Desi form is Bengal gram or chana. The Kabuli form is the kind grown e.g. in the Mediterranean topday. Both are chickpeas and both belong in the Chickpea entry. The Desi form closer resembles those seeds found on archaeological sites and the wild ancestor, so it would probably be correct to say it is more primitive.
I've modified the main text in the light of this. Mark Nesbitt 11:24, 16 June 2006 (UTC)


Thanks - that's an improvement. I'm still a little confused though - the "Chana dal" which I know is almost always eaten in the split form, which is worth a mention. I've eaten a small variety from an Indian shop in Sydney called "Chick pea tyson" which looks like the photo of the desi type (and the google search suggests this is the desi type) - and it tasted awful and nothing like the split chana dal... so I was assuming that it was something different. Perhaps I just got a bad (old) batch, or perhaps the skin has a bad taste. --Singkong2005 talk 08:09, 8 August 2006 (UTC)
Good article here:
http://www.mendosa.com/chanadal.html 10:55, 24 Dec 2007

[edit] Is it dangerous to soak chickpeas too long?

I've heard that soaking chickpeas too long can cause food poisoning, but checking through heaps of hits on a google search gave nothing relevant to this. Does anyone have verification for this?

One source was a friend who said she'd cooked chickpeas for friends - a few of them got sick, one had to go to hospital, but others were fine. I've also soaked chickpeas way too long (they smelt bad, but tasted fine... I wouldn't have served it to guests) and had no problems when I ate them.

I did find suggestions that not cooking them long enough, or not at a high enough temperature (e.g. a poorly operating crock pot) might cause foodpoisoning - so perhaps the people were blaming the wrong thing...? --Singkong2005 talk 07:16, 11 August 2006 (UTC)

I don't know if it's dangerous to over soak chickpeas, but I do know that if you put some in a microwave they will create sparks. My Mom told me about it and I thought she was pulling my leg. Come on who would believe that a vegatable would create sparks in a microwave, but it does. We put about 5 or 6 chickpeas in the microwave and about 10 seconds later sure enough they created sparks. She told me that if you put a lot of them in there they will create small flames if you're not careful. So don't microwave them. —Preceding unsigned comment added by 24.126.252.151 (talk) 00:55, 29 April 2008 (UTC)

[edit] Alleged toxicity

I didn't get a chance to check on the book citation yet, but the NYT article cited doesnt even mention garbanzos, so I find this rather dubious. I've never heard of anyone being poisoned by these delicous and nutritious beans, which have been a staple in Middle-Eastern and Meditaranian cultures for many centuries. I'm gonna mark that section as disputed until someone can better document this. GarbanzoLover 20:30, 3 November 2006 (UTC)

They apparently contain some "antinutrients"; here are some abstracts:
Protease inhibitors, amylase inhibitors, phytolectins, polyphenols, and oligosaccarides are important antinutritional factors of chickpea and pigeonpea. Research on these factors is reviewed and compared to those in other grain legumes. Both chickpea and pigeonpea are consumed in various forms as processed food. The effects of such processing practices as cooking, germination, and fermentation to reduce the levels of these antinutritional factors are also discussed.
High yielding cultivars of chickpea (Desi and Kabuli) (Cicer arietinum) and lentil (Lens esculenta) were analysed for their total mineral content, per cent availability (in vitro) of minerals and level of antinutrients. Gora Hisari (Kabuli chickpea), Haryana channa (Desi chickpea) and La-12 (lentil) were found superior. These cultivars contain highest per cent availability (in vitro) of calcium and iron and lowest values of phytic acid and polyphenols compared to other cultivan of chickpea and lentil.
We, of course, have articles on Phytic acid and Polyphenol. I'd certainly like to see some discussion of this in the article.
Atlant 16:39, 13 March 2007 (UTC)

[edit] Where does the name Chickpea com from?

The entry suggests that it derives from "Cicer" but, having grown some from the dried beans from a local shop, when they are ripe, the shape of the bean is exactly like a miniature trussed up chicken. Surely this is a more likely source for the name? —The preceding unsigned comment was added by 86.145.88.53 (talk) 17:38, 5 January 2007 (UTC).

[edit] Protein content?

According to the nutrition section in the main article: "One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 gram is saturated), 7.6 grams of dietary fiber, and 8.9 grams of protein."

But according to the sidebar: " the Chick peas (bengal), raw Nutritional value per 100 g " lists: "Protein 19 g"

Does cooking really reduce protein by 10 grams in 100?

Gbraitberg 05:26, 17 January 2007 (UTC)

Dehydrated peas take up an enormous amount of water when cooked. Im not sure if its ten times their weight though. It would make a nice classroom experiment, no? 212.17.87.133 09:02, 9 April 2007 (UTC)

[edit] Delete Image

I am planning to remove the image "Chick peas in a bowl". Not sure whats the purpose of that picture. Any suggestions?

sanjay_ach 22 Feb 2007 (UTC)

[edit] more than 100%

"

   * 23% protein
   * 64% total carbohydrates
   * 47% starch
   * 5% fat
   * 6% crude fiber
   * 6% soluble sugar
   * 3% ash

" That adds up to more than 100%. Something is wrong.76.190.206.44 02:06, 18 May 2007 (UTC)


It's because the (47% starch) and the (6% soluble sugar) are part of the (64% total carbohydrates). It still adds up to 101% though, lol, but that's just from rounding up, so is ok. Edward314 23:15, 18 June 2007 (UTC)

I made it a bit clearer now. Edward314 23:28, 18 June 2007 (UTC)

[edit] Hummus

Theres no mention of Egyptian or Syrian (basically Arab) roles and history in the article. Chickpeas are a staple food in these regions and it deserves mention. --Al Ameer son (talk) 20:38, 9 January 2008 (UTC)

Syria is listed as a top producer, hummus is mentioned in the narrative. Given the article's very short length I don't see any glaring lack of balance at all, only an article which can be much grown. Given this, please do add more sourced references to the important role of chickpeas in middle eastern cuisine, culture and agriculture. Gwen Gale (talk) 21:53, 9 January 2008 (UTC)

I've also added Hummus to the see also section. Gwen Gale (talk) 07:46, 5 February 2008 (UTC)

I've removed hummus as a synonym for chickpea. If there's a good source indicating that it specifies the bean and not the dish made from it, please offer a citation. ENeville (talk) 16:50, 28 April 2008 (UTC)

[edit] desi and kabuli

Nutritional information varies for the desi and kabuli types. This article only gives one box of nutritional information, for the kabuli (traditional chick pea). Another box of nutritional info should be added for the desi (Indian type). Or chana dal should be a separate article. See [2] for more info on the two types. --136.176.64.119 (talk) 05:09, 5 February 2008 (UTC)

These should likely be broken out into separate sections. Gwen Gale (talk) 07:44, 5 February 2008 (UTC)

[edit] Roasted chick peas

I have recently been eating roasted white chick peas, as shown in this picture. I am interested to know how these kinds of chickpeas are processed. They seem to be stocked in lebanese and Iranian shops in the neighbourhood I live in. [[user:jimjamjak]] (talk) 13:07, 29 February 2008 (UTC)

Could they be bleached/blanched? Gwen Gale (talk) 14:11, 29 February 2008 (UTC)