Chickpea (Cicer arietinum) is a species of legume, widespread in India and the Mediterranean. It is a herbaceous plant, about 50 cm tall, with white or purple flowers that develop a sheath inside which find 2 or 3 seeds at most. It is published annually. The pea is a legume with significant culinary and nutritional qualities.
The chickpea is a formidable when it comes to nutritional benefits refers wealth. It is rich in protein, starch and lipids (more than other vegetables), especially oleic and linoleic acid, which are unsaturated and devoid of cholesterol. Similarly chickpea is a good amount of fiber and calories.
Chickpeas can be eaten boiled, roasted, fried and even into flour but has been consumed in some areas also as an infusion, in a kind of coffee, once the beans have been roasted and ground.
