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Chickpea — Ingredient · Foodgeist
Ingredient
Chickpea
The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Other common names for the species include garbanzo bean
Cook with Chickpea
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The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Other common names for the species include garbanzo bean, ceci bean, sanagalu, chana, hummus and Bengal gram.
(-)-sativan(1r,6r)-6-hydroxy-2-succinylcyclohexa-2,4-diene-1-carboxylate(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(+)-cis-abscisic aldehyde(+)-marmesin(-)-medicarpin(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(-)-maackiain(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
Molecular pairings
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Celery leaves
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Concentration
7.8%
150.5
Based on 2 papers
What science says
compound effect
“The rheological properties of high supplemented dough products (30–50% w/w) have low extensograph values and the lasagne obtained has a brown colour and a soft mushy taste that is unacceptable to consumers.”
chickpea flour→results in→brown colour and soft mushy taste
“Chickpea addition decreased the lightness in white wheat cookies while increasing it in whole wheat and amaranth cookies and it significantly increased yellowness in all cookies.”
chickpea addition→affects→yellowness in all cookies
“Chickpea addition decreased the lightness in white wheat cookies while increasing it in whole wheat and amaranth cookies and it significantly increased yellowness in all cookies.”
chickpea addition→affects→lightness in whole wheat and amaranth cookies