Chickweed (Cicer arietinum)
Other names: cicer, roman pea, cirna, chickpea, chickpeas, chickpeas
Harm score: 1 (Natural substances)
Chickpea (Cicer arietinum), also known as cicer, Roman pea, cirna, cyzrna or common chickpea, is a plant of the legume family. The beans of this plant are the main ingredient in many traditional dishes of South Asia, the Mediterranean and the Near East. For centuries, chickpeas have been a popular food in these regions and today they are known and loved throughout the world.
Chickpeas are the fruit of a plant that is rich in protein and fibre, and have many uses in food production. For example, it is used to make hummus, a traditional Middle Eastern dish made with chickpeas, tahini (sesame paste), garlic and lemon. Chickpeas are also used to make falafel, a popular vegetarian ball that originated in the Middle East. Chickpeas are also an important part of Indian cuisine, where they are used to make chana masala, a dish made with chickpeas and spices, or to make flour, called gram flour, which is used to make sweets and fried foods. Chickpeas are also a popular ingredient in soups and salads. More recently, vegetable milks and meat alternatives have also been made from chickpeas. No matter how chickpeas are prepared, they are always a great source of protein and fiber.