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CULTURAL AND WILD PLANTS
Chickpeas (mutton peas). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Chickpeas (mutton peas), Cicer arietinum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Chickpeas (Cicer) Family: Legumes (Fabaceae) Origin: Southwest Asia, distribution area - Mediterranean, India, Pakistan Chemical composition: Chickpeas are rich in proteins, carbohydrates, as well as vitamins and minerals such as iron, zinc, phosphorus, magnesium, potassium, and vitamin C. Economic value: Chickpeas are used as food as a source of protein and also as livestock feed. The plant is used in medicine as a tonic and anti-inflammatory agent. Legends, myths, symbolism: In India, chickpea is considered a sacred plant and is used in religious ceremonies. In some traditions, chickpeas are associated with abundance, wealth, and good fortune, as well as the earth and nature. In ancient Greece, chickpeas were used as a symbol of fertility and abundance, and in Chinese culture, they were associated with the concept of longevity and health. There is also a legend that chickpea was the first plant grown by man and that it has been used as food since antiquity. Ancient Roman texts also mention chickpeas as one of the main components of the Legionnaires' diet.
Chickpeas (mutton peas), Cicer arietinum. Description, illustrations of the plant Chickpea, Cicer arietinum L. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: C. grossum Salisb., C. sativum Schkuhr.; C. physoides Rchb., C. rotundum Jord I. Alef., C. edessanum Stapf., sheep peas, sheep peas. Names: fr. pois chiche, garvance, cafefrancais, ceseron, ceze, cicerolle, ciseron, garvane, pisette, poisbeen, p. Blanc, p. ciché, p. citron, p. cornu, p. debrebis; English chick pea, garavance, egyptian pea, horsegram (in India); German Kicher-Errse, Garabanzen; Swede. Kik-arta; it. ceci; Spanish garbanzos; port, ervancos, chicaro; Polish ciecierzyca. Chickpeas, like peanuts, are mainly a field crop, but are used in a variety of ways and are therefore sometimes classified as vegetables. So far, only one species is cultivated - C. arietinum, others are only of breeding interest as initial forms for hybridization with cultivated chickpeas. The plant is an annual. Stems are erect, branched, woody in the lower part, 12-80 cm in height; leaves unpaired-pinnate, 2,2-7 cm long, with terminal unpaired leaflet; stipules are large, ovoid, deeply incised, with a few large teeth. Leaflets 4-8-paired, elliptical or obovate, entire at base, acutely serrated-toothed on sides and at apex, shortly glandular-pubescent on both sides, 1-1,5 cm long. Peduncles are much shorter than leaves, thin, ending with an awn, one-flowered; calyx almost regular, 0,8-1 cm long, with linear-lanceolate teeth, 1,5-2 times as long as the tube: corolla white, pink or bluish-violet, 1-2,2 cm long; flag rounded, blunt at apex, glabrous, sometimes slightly pubescent; wings about 0,9 cm long, their plates are oblong-oval-ovate; the boat is beak-shaped, about 0,8 cm long. Pods 2-3,5 cm long, 1-1,7 cm wide, glandular-pubescent, oblong-oval, with a short nose at the top; seeds 0,5-1,4 cm long, 0,4-1 cm wide, black, green, white, pink, orange, brown, brown, wrinkled, smooth, with a short recurved nose. Many forms of chickpeas are known. The species Cicer arietinum has four subspecies, further divided into geographical groups (Mountain European, steppe, Turkestan, Afghan, Anatolian) and then into varieties. Chickpeas are drought-resistant and relatively hardy. It is cultivated as a common field crop and on a small scale as a vegetable. In the second case, crops are usually tape or row, as for beans. It is eaten like peas: fresh, boiled or fried (soups, canned food). Sometimes the seeds are ground into flour, from which cookies and other delicacies are prepared (Turkish delight, biscuits, etc.). Author: Ipatiev A.N.
Chickpeas (mutton peas), Cicer arietinum. Methods of application, origin of the plant, range, botanical description, cultivation
White-seed varieties are mainly used for food, soups, cereals are prepared, but it takes much longer to cook than lentils and peas. Roasted seeds taste like nuts. The seeds contain 20-29% proteins, 4-7% fat, 50-60% carbohydrates. The stems and leaves of this crop contain a significant amount of oxalic and malic acids, which does not allow the use of straw and green mass for feeding animals, except for sheep. Chickpeas are grown in more than 30 countries on an area of 8,6 million hectares. The main region of cultivation is tropical and subtropical Asia (90% of the world's area). Chickpeas are cultivated on large areas in India, China, and Pakistan. On relatively small areas, this crop is grown in Africa (Ethiopia, Morocco, Tunisia), on the American continent (Mexico, Colombia). The average seed yield is 0,6-0,8 t/ha. The genus Cicer L. unites 27 species growing in Minor, Middle and Central Asia, in the Mediterranean countries of Europe and Africa. In field agriculture, only the species Cicer arietinum L is cultivated, whose birthplace is Southwest Africa. It is an annual plant, erect stem 20-70 cm high, covered with glandular hairs. Leaves are pinnate. Pods are short, swollen, 1-3 seeds. Seeds look like the head of a ram or an owl, have a tuberculate-rough surface, color from yellow to black. The mass of 1000 seeds, depending on the variety, ranges from 1 to 50 g. Chickpea is a self-pollinating plant, pollination takes place in the phase of a closed flower, but cases of cross-pollination are also noted. The growing season ranges from 90-110 days for early-ripening varieties to 150-220 days for late-ripening ones. Chickpeas are more thermophilic than peas and lentils. Seeds begin to germinate at a temperature of 3-5 °C, and seedlings withstand short-term frosts up to 8-11 °C. Increased demands for heat are made during the flowering period - the formation of beans, the optimum temperature during this period is 24-28 ° C. Chickpea ripening is better when the air temperature at night is not lower than 14-15 °. Chickpea tolerates air and soil drought, but does not tolerate excessive moisture. With prolonged rainy weather, flowering is delayed, diseases appear (ascochitosis, fusarium). Flowering is best at 60% humidity. Chickpeas are a long day culture. Undemanding to soils. It works well on both light and alkaline soils. In India, it is cultivated on chernozem-like, red-earth, gray alluvial soils with a pH of 6-8. Chickpea is undemanding to predecessors, at the same time it is a good predecessor for many cereal and row crops. So, in India, its crops alternate with rice, corn, cassava, sweet potato, cotton. It responds well to early deep autumn plowing. In the fight against weeds and for the accumulation and preservation of moisture in dry subtropics, autumn cultivation of fallow is effective. In tropical areas, tillage for chickpeas is about the same as for other legumes. In India, the first deep treatment is carried out at the end of the rainy season, the second after the last rain. The number of surface treatments, depending on the density of the soil and the weediness of the fields, reaches from 4 to 6. On chernozem and dark chestnut soils, this crop responds well to phosphate fertilizers. An increased need for potassium is observed when cultivating it on light soils. Phosphorus-potassium fertilizers should be applied under the main plowing, depending on their reserves in the soil, at a dose of 40-60 kg/ha of active substance (a.i.). On poor soils, nitrogen fertilizers have a positive effect, which is recommended to be applied under pre-sowing cultivation or as top dressing at the beginning of the growing season at a dose of 30-45 kg/ha of a.i. In the subtropics, chickpeas are sown early; in the tropics of Southeast Asia, this crop is cultivated both in the wet and dry seasons. In India, chickpea crops are widely used in conjunction with other crops (wheat, mustard, sorghum, oil flax). It is sown in a continuous row or wide row method with a row spacing of 45 cm to a depth of 5-7 cm. Before sowing, the seeds are treated with molybdenum and nitragin. The seeding rate with a continuous row method is 0,7-0,9, with a wide-row method - 0,3-0,5 million germinating seeds per 1 ha, or 120-250 kg/ha. Care of crops begins with rolling with ringed rollers after sowing. In the unit with rollers, light harrows are used. In weedy areas, the use of pre-emergence harrowing and one for seedlings is highly effective. On wide-row crops, 2-3 row-spacing treatments are used with cultivators. Chickpeas are harvested with a grain combine converted to a low cut. Separate harvesting is started when most of the beans on the plant turn yellow. In some cases, this culture is also harvested by direct combining. Authors: Baranov V.D., Ustimenko G.V.
Chickpeas. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Chickpeas are rich in vitamins and minerals. He "pulls out of the ground and drives into a pea" almost the entire periodic table. It contains phosphorus, potassium, calcium, magnesium, molybdenum, lecithin, riboflavin (vitamin B2), thiamine (vitamin B1), nicotinic and pantothenic acids, choline. Vitamin C is also present in chickpeas in sufficient quantities, and in germinating seeds, its amount increases significantly. It also contains healthy fats (from 4 to 7%). But most importantly, it accumulates such a valuable microelement as selenium. This is especially important for regions with selenium deficiency. A lack of selenium causes a number of serious diseases in a person - weakness, fatigue, diseases of the pancreas and thyroid glands, dystrophy of the heart muscle, multiple sclerosis, oncological and other equally dangerous diseases. It is believed that eating chickpeas can reverse the disease, renew the blood, and protect your body from neoplasms. It has been repeatedly proven by practice that chickpeas help diabetics, those who have been exposed to radiation, as well as anemia, heart arrhythmias, nervous diseases, dental diseases and inflammation of the gums, acne, skin rashes. In addition, it helps to dissolve stones in the gallbladder and bladder, cleans blood vessels, and normalizes blood pressure. As you can see, chickpeas help in many cases, including in the prevention of diseases, and most importantly, it will not harm anyone. History of chickpeas. Since chickpea is a very ancient culture (people knew about it several millennia BC), it has a rich world history. It was first introduced into the diet by the Greeks and Egyptians. In ancient Egypt, the pharaohs on the frescoes were depicted with chickpea sprigs, symbolizing power, might and male power. Believing in the afterlife, the Egyptians accompanied their rulers to the other world with the grains of this plant. They write that they were found by Japanese archaeologists in the tomb of Tutankhamun. Chickpea has a very wide distribution geography: North America, Iran, India, Burma, Italy, Tanzania, Australia and many other countries. The number of human lives saved thanks to chickpeas during periods of severe droughts and other natural disasters is incalculable. Among leguminous crops in terms of nutritional value and medicinal properties, it is considered out of competition. Another important useful property of chickpeas: it has a taproot, penetrating the soil to a depth of 2 m, branched root. Nodules are formed on it as a result of the symbiosis of plants with nodule bacteria, due to which the roots are good suppliers of nitrogen fertilizers for the soil (about 50 kg of nitrogen per 1 ha, which corresponds to 150 kg of ammonium nitrate). What a powerful "investment" of chickpeas for the future harvest of other crops! Growing chickpeas. First of all, and best of all, a site is suitable for this pea, on which all previous years there was the least amount of perennial weeds. The soil before planting should be loose and soft. Chickpea tolerates crowding well, so the beds can be placed at a distance of 15-20 cm from each other. True, there are recommendations to plant chickpeas more spaciously, with a distance of up to 50 cm, in order to obtain a better harvest. The depth of the beds should be at least 10 cm (there are recommendations - up to 15 cm). If planted so deeply, then it is probably advisable to treat chickpea seeds with preparations before planting to improve their germination and increase yields. The optimal time for sowing seeds of this crop is the period when the topsoil warms up above +5 °C.
Chickpea care is carried out taking into account some of its features. Chickpea - a self-pollinating plant, "long day", does not curl like peas, does not crumble and does not lie down, although it reaches 50-60 cm in height. Not all gardeners consider it to be high-yielding, although it is quite possible to get yields per hectare of 3 tons or more in private gardens. The plant is resistant to heat and drought, seedlings withstand frosts down to minus 7 °C. However, it is not recommended to subject it "unnecessarily" to freezing tests. All plants love warmth, so many summer residents recommend planting chickpeas in early June. It is believed that chickpea grows well and bears fruit even on poor soils, therefore, to get a good harvest of this crop, it is not at all necessary to seriously take care of fertilizers. And yet, it is recommended to feed chickpeas with phosphorus and potash fertilizers (and he himself has enough nitrogen). This crop almost does not tolerate herbicides at all, and plants can be destroyed not only by newly introduced chemicals, but also by residual chemical elements that remain in the soil for a long time. For this reason, for chickpeas, it is best to select a site that has not been treated with “chemistry” for more than 2 years. It is clear that the dacha is exactly the place where God himself ordered to grow these peas, since summer residents, as a rule, use chemistry very carefully in their garden. It is believed that chickpeas can be harvested as early as 80 days after planting, but for some varieties this period can be on the order of 100 or even 120 days. Of course, the moment of ripening should not be missed, since it is undesirable for chickpeas to fall under the autumn rains, which will lead to damage to the crop. The use of chickpeas. Chickpeas are used for food, like ordinary peas, for preparing various dishes: soups, salads, vinaigrettes, side dishes and pies. For the prevention and treatment of diseases, you can use the following recipe: rinse half a glass of beans twice and pour water over night. In the morning, the chickpeas will approximately double in size. This is the daily rate for an adult. Beans swollen in water can be eaten raw, if the stomach allows, or boiled: pour water again and cook for half an hour, periodically adding water to the original volume. Use boiled chickpeas for 3-5 tbsp. spoons and the same amount of decoction half an hour before meals for 20 days. Then they take a break for ten days, then repeat the procedure, and so 2-3 times a year.
Chickpeas. reference Information
Chickpea is a plant of the legume family, along with peas and beans. Chickpeas have many names: Turkish, walnut, Volozhsky or mutton peas, as well as nohut. Two famous Middle Eastern dishes are made on its basis - hummus and falafel. It is also consumed boiled or sprouted. Chickpea is a nutritious legume plant that prefers warm climates. It is widely distributed in subtropical climates, but is capable of producing crops in temperate and tropical climates. Despite the possibility of breeding, the yield will be significantly less than average. The leaders in fruit production are India, Pakistan, Türkiye. The first mention of the plant is 7-7,5 thousand years old. Images of the plant are found on the frescoes of the Egyptian pyramids. The culture was also cultivated by the inhabitants of the Middle East, from where it was brought to the southern European states. On the territory of the Russian Empire, the product began to be used in the XNUMXth century. Chickpeas are revered in Asia and Northeast Africa. Beans are used to prepare hummus and falafel dishes, traditional for many peoples. The latter, according to a common theory, was first prepared by the inhabitants of Egypt as a substitute for meat during fasting. Species and varieties. Chickpea is a plant with small leaves shaped like feathers. Grows up to 50 cm in height. Flowers are white or red-blue. Fruits in pods, like other legumes, but rarely contains more than 3 peas. The beans are edible raw but need to be sprouted in water to soften. Culture is divided into two types: desi and kabuli. Grains of the first type have a hard skin, dark color and small size. The latter are larger, lighter and much softer. The fruits are brown with a white, black or green tint. Varieties are distinguished by ripening time, humidity, impurities. Common varieties: privo, elite, color, pegasus. The leader in production is India. Australia, Pakistan, Türkiye, Myanmar are engaged in large deliveries of beans. The product is sold by weight or packaged. Flakes are made from grains, which are used in cooking along with beans in their pure form.
Beneficial features. Chickpeas have a high energy value - 390 kcal per 100 grams of product. The amount of proteins, fats and carbohydrates, respectively, is 20, 5, 66%. The glycemic index of beans is 30. The plant contains malic and oxalic acid, and the fruits are rich in potassium, vitamin C, and dietary fiber. Both types of plants do not contain cholesterol and sodium. Among the beneficial properties, the presence of the amino acid lysine, B vitamins, minerals, especially potassium and manganese, are distinguished. One hundred grams of desi contain up to 17 grams of fiber, kabuli - three times less. In this case, the latter cooks twice as fast. Chickpeas are able to replace meat in a vegetarian menu due to the large amount of protein, calcium and iron. The product is prescribed for people with osteoporosis and deficiency of the elements contained in the beans. Bean dishes have a strengthening effect, help to recover from serious illnesses, and are used in the nutrition of patients with hypertension and atherosclerosis. Contraindications. Chickpea is a legume, so it can provoke flatulence. It should be used with caution in the elderly. The product is contraindicated in patients with kidney disease and pathologies of the excretory system. Prohibited for gout, thrombophlebitis, inflammatory processes in the gastrointestinal tract. And also before use, you should identify the presence of individual intolerance to beans or their components. Taste qualities. The taste of the fruit differs slightly in different varieties due to the difference in the contained elements. Chickpeas resemble peas in texture and are similar in flavor to hazelnuts. Some people characterize the taste of grains as mashed potatoes with nuts. Application in cooking. The appearance of chickpeas has had a strong influence on the cuisines of the world. In the countries of the Middle East they love hummus and falafel, in Southeast Asia they make "vegetarian cheese", various marinated snacks, and pasta. Flakes are made from beans, which are used to create cutlets and similar products.
Chickpeas. Interesting plant facts
It sounds amazing, but chickpeas appeared on the human menu several millennia ago. Probably, the Egyptians were among the first to appreciate hummus: this is the conclusion of scientists who found in the hand of Amenhotep IV, depicted on a fresco in the tomb, a chickpea stalk with pods. This plant was a symbol of power and fertility. Modest in appearance, it withstood even the most intense heat, providing food for both people and animals. In the country of the pyramids, it has been known since ancient times. In ancient times, chickpeas were also cultivated in Europe (the plant penetrated there in the Bronze Age). The ancient Greeks loved chickpeas, and the Romans even knew several varieties of the plant. Nero's physician Dioscorides recommended to the Roman emperor a diet of chickpeas to treat stomach pains and scabies. Interestingly, the Romans in the time of Nero ate hummus as a dessert, with honey. Nowadays, salt and olive oil are usually added to hummus dishes. For the first time, it was hummus that appeared in Arabic cookbooks of the XNUMXth century. However, for historians, this fact is not at all decisive. The dish itself is so widespread in the countries of the Middle East, the islands of the Mediterranean Sea and in Greece that each of these states can claim its authorship. After all, the main ingredients of hummus have long been cultivated in them. Let's talk about the main component of the famous dish - lamb chickpeas. On the lands now occupied by Turkey, this type of leguminous plant has been cultivated for at least 10000 years. Naturally, this country is among the contenders for the authorship of the dish. On the other hand, Israeli restaurateurs refer to the Old Testament, written long before Turkey itself appeared on the world map. They claim that the dish was invented by the Jews 3500 years ago. Now it is prepared in many countries besides Israel: in Lebanon, Egypt, Turkey, Jordan, Syria. The appetizer is also popular in Morocco, Greece and even Cyprus. But each country has its own nuances and peculiarities of cooking, due to the specifics of local products and traditions. Somewhere they do not add lemon, somewhere they use more spices, they achieve a completely homogeneous consistency, or vice versa. Many consider hummus to be an Israeli dish, but this is not entirely true. When this appetizer appeared, there were no modern Middle Eastern states yet - they were united by the territory of the Ottoman Empire. Therefore, hummus does not belong to the cuisine of a particular country, it is more correct to say that it is from the Middle East.
Chickpeas (mutton peas), Cicer arietinum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Chickpeas (mutton peas), Cicer arietinum. Tips for growing, harvesting and storing
Chickpea (lat. Cicer arietinum) is an annual plant of the legume family (Fabaceae). It originates from Western Asia and the Mediterranean and is currently grown in many countries around the world. Chickpeas are used in cooking and have many health benefits. Cultivation:
Preparation and storage:
Chickpeas can be used in various dishes such as soups, pastas, salads, etc. It is rich in protein, iron, magnesium, potassium and other nutrients.
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