Among members of the pulse family, Chickpeas as far as consumption is concerned is second after dry beans. The word “pulse” comes from the Latin word puls, which means “thick soup.” Like lentils, chickpeas take their name from their shape, which resembles the beak of a baby chick
As a family we never grew chickpeas, we always bought them, either in whole or split form but always shelled. My mother once told me she bought unshelled ones and she regretted it, it took her forever to remove the shell and it’s not the ideal situation when you have a husband and three kids waiting on food that takes hours to get done, so since then she always buys split peas most of the time or if she can’t find the split ones she goes for the shelled one, she usually cooks them on the pressure cooker and always cook them with potatoes and wild spinach; mmm, yummy! or regular spinach if she can’t find the wild variety on our land.
I eat Chickpeas at least once a week because they are packed with protein and also calcium which are two things that I really need as an amateur runner. Calcium for my bones, protein for my muscles. Also, they provide a lot of calories and fiber.
In future, I will research more on what is necessary in order to produce this amazing stable food, I want to be able to have my own crops and know that the pulses I am consuming are pesticide and generally -cide free. I am reading and learning about them and I was pleased to discover that chickpeas were originally grown and cultivated on the lands bordering Mesopotamia and the eastern Mediterranean and has been grown in India, the Middle East, and parts of Africa for many years. This wonderful legume is estimated to be at least 7,500 years old!
They belong to the same category as dry beans, dry peas, fava beans, lentils and like all the plants in this category lupine work with rhizobia bacteria to convert nitrogen from the atmosphere into nitrogen nodules on the plant roots, so I am assuming you can plant chickpeas with corn since corn is a heavy nitrogen consumer.
A lot of people associate beans with gas and to my surprise, I found out that gas production is higher in chickpeas compared to other pulses, and this could be due to a higher content of oligosaccharides in chickpeas.
Also, something that made me really happy is the fact that among the different pulses, chickpea is reported to have higher protein bioavailability.