chickpea

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chick·pea

 (chĭk′pē′)
n.
1. An annual Asian plant (Cicer arietinum) in the pea family, widely cultivated for the edible seeds in its short inflated pods.
2. A seed of this plant. In both senses also called garbanzo.

[Alteration (perhaps influenced by chick) of obsolete chichpease : Middle English chiche, chickpea (from Old French, from Latin cicer; akin to Armenian siseṙn, both Latin and Armenian being loanwords from an unknown source) + pease, pea; see pea.]

chickpea

(ˈtʃɪkˌpiː)
n
1. (Plants) a bushy leguminous plant, Cicer arietinum, cultivated for its edible pealike seeds in the Mediterranean region, central Asia, and Africa
2. (Cookery) Also called: garbanzo the seed of this plant
[C16 ciche peasen, from ciche (from French chiche, from Latin cicer chickpea) + peasen; see pea]

chick•pea

(ˈtʃɪkˌpi)

n.
1. a plant, Cicer arietinum, of the legume family, bearing pods containing pealike seeds.
2. chickpeas, the seeds of this plant, used as a food.
Also called garbanzo.
[1540–50; chich-pea < late Middle English chiche < Middle French « Latin cicer chickpea]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.chickpea - the seed of the chickpea plant
legume - the fruit or seed of any of various bean or pea plants consisting of a case that splits along both sides when ripe and having the seeds attach to one side of the case
chickpea plant, Cicer arietinum, Egyptian pea, chickpea - Asiatic herb cultivated for its short pods with one or two edible seeds
2.chickpea - Asiatic herb cultivated for its short pods with one or two edible seeds
garbanzo, chickpea - large white roundish Asiatic legume; usually dried
legume, leguminous plant - an erect or climbing bean or pea plant of the family Leguminosae
chickpea, garbanzo - the seed of the chickpea plant
3.chickpea - large white roundish Asiatic legume; usually dried
legume - the seedpod of a leguminous plant (such as peas or beans or lentils)
chickpea plant, Cicer arietinum, Egyptian pea, chickpea - Asiatic herb cultivated for its short pods with one or two edible seeds
Translations
cizrna
kikært
kikherne
slanutak
csicseriborsó
ヒヨコマメ
병아리콩
kikärta
đậu xanh

chickpea

[ˈtʃɪkpiː] Ngarbanzo m

chickpea

[ˈtʃɪkpiː] npois m chiche

chickpea

[ˈtʃɪkˌpiː] ncece m

chickpea

حِمَّص cizrna kikært Kichererbse αρακάς garbanzo kikherne pois chiche slanutak cece ヒヨコマメ 병아리콩 kikkererwt kikert ciecierzyca pospolita grão de bico горох турецкий kikärta ถั่วจำพวกหนึ่งมีรูปกลมเล็กสีน้ำตาลอ่อนใช้ทำอาหาร nohut đậu xanh 鹰嘴豆
References in periodicals archive ?
Residents of the garrison city are now putting a twist on this loved-for-long breakfast item and instead of garnishing with onions and spices fried in oil, are seasoning chickpeas with black pepper and khoya: a sweet and sour version of the popular breakfast item.
INGREDIENTS: (Serves 6) 6 thick Norwegian skrei cod fillets (deboned and skinned) - or any available cod; 1tbsp rapeseed oil For the glaze: 3tbsp mirin; 1tbsp light soy sauce; 3tbsp sake; 50g brown caster sugar; 150g white miso paste; 1tsp sesame oil For the puree: 1tbsp butter; 6 carrots, roughly chopped; 1tbsp freshly grated ginger; 400ml vegetable stock (or water) For the crispy kale: 175g kale, roughly chopped Drizzle of oil; Salt and pepper For the fried chickpeas: 1 x 400g can chickpeas Drizzle of rapeseed oil 1tsp fine salt 1tsp paprika METHOD: 1.
A shortage of chickpeas -- the primary ingredient for hummus -- has rocked the world, and Lebanon has not been spared.
Chickpeas thrive in dry weather, however, due to climate-change the weather and frost has damaged crops in exporter countries, resulting in low supplies.
You will also find a bonus chapter that offers recipes for all the chickpeas you might have leftover after using the bean liquid.
1981) evaluated a germplasm collection of 1258 Desi and 174 Kabuli types of chickpeas.
Golden raisins add sweetness, while chickpeas contribute a welcome flavour and texture, as well as additional protein.
Pulses include a wide variety of different crops ranging from dry beans, dry broad beans and dry peas to chickpeas, cow peas, pigeon peas and lentils.
It wasn't the obvious move for a university graduate armed with a degree in accountancy and finance, turning your back on a potentially lucrative living to flog flavoured chickpeas in an already overcrowded snack market.
Probably best known for their starring role in one of the Middle East's most popular dishes, chickpeas are the main ingredient in hummous, and can be used in a variety of ways in dishes like curries, salads, stews, stir fries and more.
INGREDIENTS 800g canned chickpeas or 720g jar giant chickpeas 3 onions, quartered 3 garlic cloves 5cm piece of ginger 2-3 green chillies, roughly chopped 1 and a half tbsp ghee Half tsp each ground coriander, ground cumin, chilli powder (Kashmiri if possible) 1 tsp each turmeric and garam masala 1 and a half tsp amchoor powder (optional) 3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes 1 lemon, juiced Half small pack coriander leaves to serve METHOD 1 Drain the chickpeas, add to a large pan with 400ml of water and season.
Premier Annastacia Palaszczuk has reaffirmed her Government's support for development of new varieties, including chickpeas, to boost farm profits and exports.