GARBANZO BEAN,Black Chickpea, Kala Chana,For SPROUTING SEED,to Grow or food 1 lb
- HARVEST: 100 Days
- PLANT HEIGHT: 15 - 21" . . . PLANT SPACING: 3 - 6"
- LIGHT REQUIREMENTS: Sun . . . SOIL / WATER: Average
Bengal gram (Indian), Chickpea (English), Garbanzo (Latin America), Hommes, Hamaz (Arab world), Nohud, Lablabi (Turkey), Shimbra (Ethiopia)
Species: Cicer arietinum L.
Family: LeguminosaeIt is most likely that most of us don't know that we could actually grow our own chickpea .
- Chickpeas (Cicer arietinum) have miniature pea flowers, with the typical pea's asymmetrical petals. The flowers each contain a tiny, elongate ovary that will elongate into a pod with seeds once the flower is pollinated. Each pod contains one to three seeds, many fewer than English peas. Chickpeas, regular peas and beans are all in the same plant family - the fabulous Fabaceae, or legume family.The leaves and youngest green pods of chickpeas can be eaten raw. The enlarged but green pods can be cooked like regular peas. The mature pods turn brown and contain dry seeds. These seeds are usually eaten cooked. The black chick peas do not turn black until they are mature and dry, and they retain their black color even after they are cooked.
- Chickpeas are great for cooking, Roasting, in stews, or adding to salads. They have a mild nutty flavor and are packed with protein. Worldwide, there are a large variety of uses for these legumes. They can be ground into 'gram flour' (aka chickpea flour) which is frequently used in Indian cuisine, they are used to make falafel, hummus, farinata, curries, are found in traditional Mexican dishes, and are used in sweets & deserts in the Philippines. Also commonly called the Garbanzo Bean, these are an heirloom plant.
Chaney Ka Saag (Chickpea leaves Curry)
Tender Chickpea leaves-4 cups tightly packed
Toor daal-1/4 cup, soaked
Cumin seeds-1 tsp
Dry coconut powder-1 tbs
Salt- to taste
1. Grind together the green peppers, garlic, cumin seeds and coconut powder coarsely and set aside.
2. Heat oil in a pot and add the onions and fry them briefly.
3. When they turn transluscent, pour in the ground mixture.
4. Add the chickpea leaves along with the toor daal and water.
5. Cook uncovered on high heat until all the water gets absorbed and the daal starts to look soft.
6. Reduce the heat to a medium-low and cook, with the lid on for 5-8 more minutes or until the daal still holds shape and is fully cooked.
7. Turn off the stove and transfer to a serving bowl and enjoy!