Chick Peas
Chick Peas are classified as Cicer arietinum.

This is one of the world's three most important pulses (the other two are Beans and Peas). It was domesticated in the Fertile Crescent of the Middle East together with wheat, barley, and other pulses, and possibly evolved from the wild C. reticulatum. The crop spread, probably reaching the Mediterranean area by 4000 BC and India by 2000 BC. In the sixteenth century it was taken to the New World by the Spaniards and Portuguese. Today the greatest production of the plant takes place in India, where it is the most important pulse, but there is also considerable production in the Middle East and Mediterranean countries. It is used in India to make 'dhal'; in the Mediterranean area the cooked seeds plus sesame oil and other flavouring form a well-known side-dish - 'hummus'.

A good source of manganese, it has useful amounts of iron, folate and vitamin E. Chickpeas are low in fat, high in complex carbohydrates, iron and calcium.