The Kichererbse (Cicer arietinum L.) is a useful plant from the family of the (Fabaceae), Unterfamilie (Faboideae).

The name comes from latin Cicer (= pea) and/or from north Germans the Kicher, which likewise pea is called. In the French the Kichererbse is called "pois chiche".

Use

In small Asia the Kichererbse was before 8000 years in the cultivation and from there into the Mediterranean area and to India was already spread. It probably comes from the wildly growing Cicer reticulatum LOD. off. Today Kichererbsen in many subtropical areas of the earth are cultivated, beside the old world also in Central America.

Characteristics

The Kichererbse is contained short cases one up to 1 m high, one year's Pflanze.Die with approximately 3 cm of relatively normally two irregularly formed seeds of beige, dark or black color.

Kichererbsen place small requirements against the soil and get along with little water. In the moderate climate zones the yields are only small because of warmth lacking.

Contents materials

Raw Kichererbsen contains indigestible poison materials, why the Einweichwasser should be away-poured and be used for cooking fresh water.

Kichererbsen contain approximately 20% protein, 40% coal hydrates and about 12% ballast materials, much Lysin, Vitamin B1, B6 and The mineral material content of magnesium, iron and zinc is high. 100 g contain 275 kcal/of 1152 kJ.

Use

The Kichererbse is essentially cultivated for human nutrition. One can buy it cooked in doses or as dried seeds, similarly as with green peas. The dried seeds are coldly eingeweicht (12-24 hours and longer) and then for example as if pot or prepared. They cause violent blowing.

Roasted they are used also as nibbling things.

Of peppered Kichererbsenbrei also are made the Falafel widespread in the Near East and North Africa. In the Syrian and Lebanese kitchen also a paste is among other things from Kichererbsen and Sesam, mentioned "Hommos incoming goods Tahini" (way of writing in latin alphabet varied), much likes.

There are two sorts: the small, runzeligen seeds from India and the larger roundish, beige-yellow seeds from the Mediterranean area, which are in Europe more well-known and more common.

Main cultivation areas are today Turkey, North Africa, Mexico, India, Pakistan and Spain. In Mexico and India they are also today important basic food.

Mistake possibilities

The seeds of the Kichererbse can be confounded easily with those the seed flat pea (Lathyrus sativus).

See also

• List of the vegetables

Related links

• More details on the preparation of Kichererbsen
• SWR: Tipps for preparation and prescriptions
• Detailed preparation of a Kichererbsen Eintopfes
• Preparation of an Kichererbsen upstroke

Articles in category "Kichererbse"

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