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Chickpea (Cicer arietinum) is a legume plant. This useful plant is known to many as Turkish peas, mutton peas, shish, cysticus or nahat. The benefits and harms of chickpeas are due to the chemical composition and nutritional value of legumes.
The genus Chickpeas includes more than thirty species, but only the species Cicer arietinum has spread in the culture. This type of annual plant has a branched rod root with the presence of nodule formations. In the process of germination, the cotyledons do not leave the soil, and the emerged shoots have a greenish or reddish-purple color. The stem part is ribbed, straight or curved, branching. Stem heights can vary between 30-60 cm.
Leaves of a complex type, unpaired, with a short petiole. Leaflets of small sizes, serrate, elliptical or obovate. Flowers of a single structure, axillary, medium-sized. Coloring flowers can be varied. The beans are shortened, swollen and oval-elongated or rhombic in shape. Matured beans have a pronounced straw yellow color. A variety of cicer arietinum refers to self-pollinating plants, which greatly facilitates the cultivation of crops in the conditions of home gardening.
The beneficial properties of chickpeas are numerous, which allows the use of legumes very widely:
Among other things, chickpeas is known as an antidepressant, it is widely used to treat eye diseases, dissolves kidney stones and reduces the risk of cardiovascular disease.
Despite the fact that the benefits of chickpeas are obvious, when using dishes from it and using this culture for medicinal purposes, we should not forget about side effects and contraindications:
It should also be noted that this leguminous crop is contraindicated in the presence of diseases such as cystitis, urinary tract pathology, thrombophlebitis, gout, exacerbation of gastric ulcer, severe allergic manifestations. With special care, chickpeas should be eaten by elderly people and children, due to its ability to provoke increased gas production.
Chickpea cultivation is not too different from cultivation of other leguminous plants:
Chickpeas have an amazing ability to enrich the soil, so its cultivation is often carried out on depleted soils in order to restore them.
Geographically, it is customary to distinguish the following subspecies of chickpeas:
Despite the great variety of varietal varieties of chickpeas, only some of them are cultivated for food purposes. For cultivation in the soil and climatic conditions of our country, only four varieties are suitable.
|Title||Ripening period||Description||Productivity||Varietal Features|
|"Krasnokutsky-195"||Mid-season||Spreading bush with yellow-pink wrinkled beans||2.6-3.5 kg with 10 square meters||Resistant to drought and cracking beans|
|State Farm||Medium ripening||Reddish-brown beans, slightly wrinkled||1.8-3.8 kg with 10 square meters||Resistant to ascochitosis, drought and cracking|
|"Anniversary"||Mid-season||Yellowish-pink beans, slightly wrinkled||1.5-3.0 kg with 10 square meters||Highly productive variety with resistance to drought and cracking|
|Bujak||Mid early||Light beige, round or angular beans with very weak ribbing||1.7-1.8 t / ha||Low risk of rot and ascochitosis|
Chickpea dishes have gained popularity in Asian countries, as well as in North Africa, North America and the Mediterranean region, where beans are used not only in raw, but also in boiled and fried form. Most often, white seed varieties are used for food purposes, suitable for making soups, main dishes, side dishes and appetizers.
Chickpeas include hummus and falafel. You can also prepare tasty and nutritious preparations for the winter from leguminous crops. Besan flour, well known in many countries, is also made from these beans and is the main ingredient for the preparation of cakes, pasta and baby cereal. Roasted and crushed beans with raisins, sesame seeds or walnuts are used in the preparation of national sweets.