Chickpea

Overview

Country Production

Cultivation

Health Benefits

What is Chickpea?

Chickpea, also known as the garbanzo bean, is a type of legume that belongs to the family Fabaceae. It is an annual plant that can grow up to 20-50 cm tall and has small, pale-green leaves. The chickpea plant is widely cultivated in different parts of the world, including India, Pakistan, Iran, Turkey, and the Mediterranean region. Chickpeas are typically harvested in the late summer or early autumn when the pods are dry and can be easily removed from the plant.

Chickpea is a versatile food that has been used in cooking for thousands of years. It is a staple ingredient in Middle Eastern, Indian, and Mediterranean cuisines and is used to make a variety of dishes, including hummus, falafel, salads, and stews. Chickpeas can be cooked and eaten whole or ground into flour to make bread, pasta, and other baked goods. They are also a popular ingredient in vegetarian and vegan diets as they are a good source of protein and fiber.

Chickpeas are known for their nutty flavor and firm texture. They are a good source of plant-based protein, with about 15 grams of protein per cup of cooked chickpeas. They are also high in dietary fiber, which is important for maintaining a healthy digestive system. Chickpeas are a good source of several vitamins and minerals, including folate, iron, and manganese. They are also low in fat and calories, making them a great food choice for weight management.

Overall, chickpeas are a nutritious and versatile food that can be enjoyed in a variety of dishes. They are a good source of protein, fiber, vitamins, and minerals, and can be incorporated into a healthy diet. Chickpeas are widely available and can be purchased dried, canned, or frozen, making them a convenient and affordable food choice for many people.

Chickpeas Production in the World.

The global production of Chickpeas plays a significant role in agriculture and trade. As of 2023, India is the top producer, contributing 12,267,290 tonnes, which accounts for 74.27% of the total global production. Australia ranks second, producing 935,390 tonnes, representing 5.66% of the world's output. Other significant producers include Turkiye, Russia, and Ethiopia, with production levels of 580,000, 530,495, and 451,309 tonnes, respectively. Dominican Republic has the lowest production among the listed countries, contributing just 3 tonnes in 2023. In total, global production of Chickpeas reached approximately 16,517,594 tonnes in 2023.

Top 10 Countries by Chickpeas Production 2023

Countries Ranked by Chickpeas Production in 2023

Source:FAOSTAT
Last Updated: 23 Jan 2025

Rank	Country	Production (Tonnes)	Acreage (Hectare)	Yield
1	India	12,267,290	10,470,862	1,172
2	Australia	935,390	283,303	3,302
3	Turkiye	580,000	458,772	1,264
4	Russia	530,495	403,482	1,315
5	Ethiopia	451,309	210,408	2,145
6	Myanmar	411,672	321,165	1,282
7	Pakistan	243,600	842,749	289
8	United States	214,190	145,360	1,474
9	Iran	175,020	423,792	413
10	Mexico	142,684	75,347	1,894
11	Canada	142,112	127,400	1,116
12	Sudan	98,549	24,348	4,048
13	Argentina	65,934	66,672	989
14	Algeria	39,970	34,067	1,173
15	Yemen	34,499	15,853	2,176
16	Syria	30,019	51,612	582
17	Morocco	25,702	45,096	570
18	Tanzania	16,493	18,265	903
19	China	15,644	2,806	5,576
20	Uzbekistan	14,581	5,196	2,806
21	Nepal	11,980	10,408	1,151
22	Tunisia	10,474	7,413	1,413
23	Jordan	8,849	745	11,878
24	Bangladesh	7,707	6,978	1,105
25	Kazakhstan	6,999	7,737	905
26	Uganda	5,588	9,119	613
27	Bosnia and Herzegovina	5,376	1,684	3,193
28	Eritrea	3,833	8,667	442
29	Israel	3,240	947	3,421
30	Lebanon	3,024	2,849	1,062
31	Moldova	2,992	777	3,852
32	Egypt	2,477	850	2,913
33	Malawi	1,816	2,106	862
34	Togo	1,534	2,057	746
35	Kenya	1,443	4,123	350
36	Peru	1,419	817	1,738
37	North Macedonia	1,100	858	1,282
38	Palestine	948	585	1,622
39	Bolivia	536	294	1,820
40	Zimbabwe	492	253	1,943
41	Niger	241	418	576
42	Cuba	200	199	1,003
43	Armenia	100	98	1,020
44	Libya	35	121	290
45	Chile	17	78	213
46	Colombia	12	14	833
47	Iraq	6	3	1,748
48	Dominican Republic	3	3	975

Cultivation of Chickpea

Chickpea, also known as the garbanzo bean, is a widely cultivated legume that is grown in different parts of the world. The cultivation of chickpeas requires specific growing conditions, including temperature, soil, and water. Here are some key factors in the cultivation of chickpeas:

Climate: Chickpeas are warm-season crops that grow best in areas with mild winters and hot summers. They require an average temperature of 20 to 25°C for optimal growth. The plant is sensitive to frost and high temperatures above 35°C, which can cause damage to the crops.
Soil: Chickpeas grow best in well-drained soils with a pH between 6.0 and 7.5. The soil should be rich in organic matter and nutrients, including nitrogen, phosphorus, and potassium. Chickpeas have a deep root system that allows them to access nutrients from the soil.
Water: Chickpeas require adequate water for optimal growth, but they are also sensitive to waterlogging. The plant needs about 400 to 500 mm of rainfall during the growing season. Irrigation may be necessary for areas with insufficient rainfall.
Planting: Chickpeas are typically planted in early to mid-spring, depending on the local climate. The seeds are sown at a depth of about 2-3 cm and a distance of 10 to 15 cm between plants. Chickpeas can be grown as monoculture or intercropped with other crops.
Pests and diseases: Chickpeas are susceptible to a range of pests and diseases, including aphids, thrips, leaf miners, and fungal infections. Farmers may use chemical pesticides and fungicides to control pests and diseases or adopt integrated pest management strategies to minimize their impact.
Harvesting: Chickpeas are harvested when the pods are mature and dry. The crops are typically harvested using combine harvesters or by hand. After harvesting, the chickpeas are dried and stored in a cool, dry place.

Overall, the cultivation of chickpeas requires careful attention to soil, climate, water, and pest management. With proper care and management, chickpeas can be a profitable crop for farmers and a nutritious food source for consumers.

Health Benefits of Chickpea

Chickpeas, also known as garbanzo beans, are a nutritious food that offers a range of health benefits. They are a good source of protein, fiber, vitamins, and minerals, and may help to reduce the risk of several chronic diseases.

Here are some health benefits of chickpeas:

Good source of protein: Chickpeas are an excellent source of plant-based protein, containing about 15 grams of protein per cooked cup. Protein is essential for building and repairing tissues in the body and maintaining muscle mass.
High in fiber: Chickpeas are a good source of dietary fiber, which helps to promote regularity and prevent constipation. Fiber also helps to lower cholesterol levels and may reduce the risk of heart disease.
May lower blood sugar levels: Chickpeas have a low glycemic index, which means they release sugar into the bloodstream slowly. This can help to stabilize blood sugar levels and may reduce the risk of type 2 diabetes.
Rich in vitamins and minerals: Chickpeas are a good source of several vitamins and minerals, including folate, iron, phosphorus, and potassium. Folate is important for pregnant women as it can help prevent birth defects.
May reduce the risk of heart disease: Chickpeas are rich in fiber, which can help to lower cholesterol levels and reduce the risk of heart disease. They also contain antioxidants that may help to reduce inflammation and protect against heart disease.
May aid in weight management: Chickpeas are low in fat and calories, making them a great food choice for weight management. They are also high in fiber and protein, which can help to promote feelings of fullness and reduce appetite.

Chickpeas are a wholesome food that provides various health advantages, as they contain protein, fiber, vitamins, and minerals. Additionally, they may help lower the likelihood of developing certain chronic illnesses. Introducing chickpeas into your diet can be a straightforward and enjoyable approach to promoting your general health and wellness.

Nutritional Information of Chickpea

Here is the approximate nutrition information for 100 grams of boiled chickpeas:

Calories: 164
Protein: 8.86 g
Fat: 2.59 g
Carbohydrates: 27.42 g
Fiber: 7.6 g
Sugar: 4.8 g
Calcium: 49 mg
Iron: 2.89 mg
Magnesium: 48 mg
Phosphorus: 168 mg
Potassium: 291 mg
Sodium: 6 mg
Zinc: 1.53 mg
Vitamin C: 4.7 mg
Thiamin: 0.116 mg
Riboflavin: 0.063 mg
Niacin: 0.532 mg
Vitamin B6: 0.139 mg
Folate: 172 µg

It's worth noting that the exact nutrient content of chickpeas may vary depending on factors such as growing conditions, cooking methods, and serving size. Nevertheless, this information can give a general idea of the nutritional value of chickpeas and how they can contribute to a healthy and balanced diet.

Structure of Chickpea.

Chickpeas have a well-defined structure that includes the following parts:

Seed coat: The outer layer of the chickpea, which is a protective covering that shields the inner parts from environmental factors.
Hilum: The point where the chickpea seed connects to the pod. It is positioned on the seed's side and is visible as a small, dark spot.
Cotyledons: Two large, oval-shaped structures that store nutrients for the developing chickpea plant. They are creamy white and surround the embryo.
Embryo: The young chickpea plant in its early stages of development. It is situated at one end of the seed and consists of a small root and shoot.
Radicle: The embryonic root that emerges from the chickpea seed when it starts to germinate. It is the first part of the seedling to emerge from the soil.

Chickpeas are an essential source of nutrition and can be consumed in a variety of dishes, including salads, soups, and stews. They share a similar structure with other legumes, such as beans and lentils, and are considered a staple food in many cultures around the world.

Types of Chickpea

There are several types of chickpeas, each with its distinct characteristics. Here are some of the most common types:

Desi Chickpeas: These are small, dark-colored chickpeas with a rough outer coat. They have a nutty flavor and are often used in Indian and Middle Eastern cuisine.
Kabuli Chickpeas: Compared to desi chickpeas, Kabuli chickpeas are bigger and have a lighter color. They have a smoother exterior and a milder taste. Kabuli chickpeas are frequently utilized in various culinary preparations such as hummus, salads, and stews.
Green Chickpeas: Green chickpeas are harvested before they are fully mature, giving them a fresh and slightly sweet flavor. They have a soft texture and are often used in salads or as a snack.
Black Chickpeas: Black chickpeas are small and dark-colored, with a slightly earthy flavor. They are commonly used in Indian cuisine and are often added to curries and stews.
Cicer arietinum: This is a wild species of chickpea that is native to the Middle East. It is smaller and harder than cultivated chickpeas, with a more intense flavor.

Overall, the type of chickpea you choose will depend on your personal preference and the dish you are preparing. Each type has its unique flavor and texture, making them a versatile ingredient in a variety of cuisines.

Uses of Chickpea

Chickpeas are versatile ingredients that can be used in a variety of dishes. Here are some common uses for chickpeas:

Hummus: Chickpeas are the main ingredient in hummus, a popular Middle Eastern dip that is made by blending chickpeas, tahini, olive oil, lemon juice, and garlic.
Salads: Chickpeas are a popular addition to salads, providing a source of protein and fiber. They can be used in a variety of salad recipes, including Greek salad, tabbouleh, and chickpea salad.
Soups and Stews: Chickpeas can be added to soups and stews to provide a source of protein and fiber. They are commonly used in recipes like chickpea stew, minestrone, and curries.
Snacks: Roasted chickpeas are a healthy and satisfying snack that can be seasoned with a variety of spices. They can be eaten on their own or added to trail mix for an extra boost of protein.
Flour: Chickpea flour is a gluten-free alternative to wheat flour that is commonly used in Indian and Middle Eastern cuisine. It is used to make dishes like falafel, socca, and pakoras.
Meat substitute: Chickpeas can be used as a meat substitute in vegetarian and vegan dishes. They can be mashed and formed into patties for burgers or used to make meatless meatballs.

Overall, chickpeas are a versatile ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and other nutrients, making them a healthy addition to any diet.