chickpea
chickpea Also known as garbanzo; seeds of Cicer arietinum, widely used in Mediterranean and Middle‐Eastern stews and casseroles. Puréed chickpea is the basis of hummus and deep‐fried balls of chickpea batter are felafel. A 90‐g portion is a rich source of copper; a good source of folate; a source of protein, vitamin A, and iron; contains 3 g of fat, of which 6% is saturated; provides 4.5 g of dietary fibre; supplies 130 kcal (545 kJ).
chickpea
chick·pea / ˈchikˌpē/ • n. 1. a round yellowish seed, used widely as food. 2. the leguminous Old World plant (Cicer arietinum) that bears these seeds.
chickpea
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