Desi Chickpeas

Name: Desi chickpeas (Cicer arietinum) — the small, dark, angular chickpeas with a thick, rough seed coat, in shades of brown, tan, yellow and black, grown mainly in India, Pakistan, Iran and Ethiopia. They are the most widely grown type of chickpea in the world.

Description

Desi chickpeas are the older form of the crop, and make up 80 to 85 per cent of chickpeas grown worldwide. The word desi means “local” or “native” in Hindi and Urdu. India is by far the largest producer, followed by Australia, Myanmar, Ethiopia and Pakistan.

Their thick seed coat gives them a high fibre content, and a stronger, earthier flavour than the paler kabuli type. They are mostly cooked whole in curries, split and skinned into chana dal, or ground into besan flour. Black chickpeas (kala chana) are the dark desi type, and have their own page.

Main nutrition value

Desi chickpeas are an excellent source of plant protein and fibre, and provide iron, folate, magnesium, manganese and zinc, with a low glycaemic effect.

How best to be consumed

Desi chickpeas are soaked and well cooked, and are often split or ground.

1. Soak dried pulses in plenty of water for 8 to 12 hours, then drain and rinse, which shortens cooking time and reduces gas.
2. Pressure-cook or simmer for 45 minutes to 1.5 hours until tender.
3. Cook into Indian curries and stews, or into chana masala.
4. Grind into besan, or split them into chana dal.
5. Roast for a crunchy snack, or sprout them.
6. Rinse canned chickpeas to reduce salt.

Overconsumption could cause…

Desi chickpeas are healthy in food amounts when cooked.

1. Bloating and gas from the fermentable carbohydrates (oligosaccharides) in pulses, particularly if you are not used to eating them, so build up gradually and drink water.
2. Allergic reactions in a small number of people allergic to legumes, and cross-reaction between chickpeas, lentils and peanuts in some.
3. Reduced absorption of iron, zinc and calcium from the phytates in dried pulses, which soaking and thorough cooking reduce.
4. Digestive upset from undercooked pulses, which contain natural lectins that thorough cooking destroys.

GroupsChickpeasLegume familyHigh fibreHigh proteinLow sodiumRich in folateRich in ironRich in potassium

Related foodsKabuli ChickpeasChickpea Flour / BesanHummusBlack Chickpeas / Kala ChanaChickpea PastaRoasted Chickpeas

Wikipedia — Chickpea, used for origin, naming and history: https://en.wikipedia.org/wiki/Chickpea