Chickpea, also known as garbanzo beans, is a staple food in many cuisines worldwide. It is a member of the legume family and is an excellent source of protein, fiber, and complex carbohydrates.
One of the unique characteristics of chickpeas is their color variety. In this article, we will explore how many color varieties chickpeas have.
Natural Color Varieties
Chickpeas come in various colors, ranging from beige to dark brown, and even black. These colors are determined by the presence of pigments in the seed coat.
The most common color variety of chickpeas is beige, which has a light tan color. Other natural color varieties include:
Black Chickpeas Black chickpeas, also known as Kala chana, are a small, dark variety of chickpeas with a nutty flavor. They are primarily used in Indian and Middle Eastern cuisine and are a rich source of fiber and protein.
Green Chickpeas Green chickpeas, also known as Choliya, are a fresh and sweet-tasting variety of chickpeas that are harvested before they mature. They are a rich source of protein and fiber and are primarily used in Indian cuisine.
Red Chickpeas Red chickpeas, also known as Lal chana, are a small, red variety of chickpeas with a nutty and slightly sweet flavor. They are primarily used in Indian cuisine and are a good source of protein, fiber, and iron.
Brown Chickpeas Brown chickpeas, also known as Desi chana, are a small, dark brown variety of chickpeas with a nutty and slightly earthy flavor. They are primarily used in Indian and Middle Eastern cuisine and are a good source of protein and fiber.
White Chickpeas White chickpeas, also known as Kabuli chana, are a large, creamy-colored variety of chickpeas with a slightly nutty flavor. They are primarily used in Middle Eastern and Mediterranean cuisine and are a good source of protein and fiber.
Speckled Chickpeas Speckled chickpeas, also known as Egyptian chickpeas, have a beige-colored seed coat with small, dark speckles. They have a nutty flavor and are primarily used in Middle Eastern and Mediterranean cuisine.
Light Brown Chickpeas Light brown chickpeas, also known as Spanish chickpeas, have a light brown seed coat and a nutty flavor. They are primarily used in Spanish cuisine and are a good source of protein and fiber.
Purple Chickpeas Purple chickpeas are a rare variety of chickpeas with a dark purple seed coat. They have a slightly sweet and nutty flavor and are primarily used in Indian cuisine.
Genetic Varieties
Apart from the natural color varieties, chickpeas also have genetic varieties. These varieties are the result of selective breeding and genetic manipulation.
Large-Seeded Chickpeas Large-seeded chickpeas, also known as Kabuli type, are the most widely grown variety of chickpeas worldwide.
They have a large seed size, a creamy-colored seed coat, and a slightly nutty flavor. They are primarily used in Middle Eastern and Mediterranean cuisine.
Small-Seeded Chickpeas Small-seeded chickpeas, also known as Desi type, are primarily grown in India, Pakistan, and Ethiopia. They have a smaller seed size, a darker seed coat, and a nuttier flavor than Kabuli-type chickpeas
In conclusion, chickpeas are a versatile and nutrient-dense legume that comes in various color varieties. The natural color varieties of chickpeas include beige, black, green, red, brown, white, speckled, and purple chickpeas, each with its unique flavor and culinary use.
Moreover, genetic varieties of chickpeas, such as large-seeded and small-seeded chickpeas, have been developed through selective breeding and genetic manipulation.
Regardless of the color variety, chickpeas are a great source of protein, fiber, and complex carbohydrates and are an essential ingredient in many traditional cuisines worldwide.
