Cicer arietinum aka Bengal Gram

Thepea, scientifically known as Cicer arietinum, is an annual legume belonging to the family Fabaceae. It is also referred to as gram, Bengal gram, chhana, chana, channa, garbanzo, garbanzo bean, or Egyptian pea. This versatile crop has been cultivated for thousands of years, with remains dating back 9500 years in the Middle East. Chickpea seeds are rich in protein, making them a valuable ingredient in various cuisines. They are commonly used in Mediterranean and Middle Eastern dishes like hummus and falafel. In Indian cuisine, chickpeas are utilized in salads, soups, stews, curries, and the popular chana masala. India dominates global chickpea production, accounting for 70% in 2019. The chickpea plant features small, green feathery leaves and produces fat green seedpods containing two or three peas each during spring or early summer. It typically takes around 100 days for the crops to be ready for harvesting. During summer, sweetpea-like flowers in shades of pink, white, or purple bloom. C. arietinum is characterized by its upright to spreading, bushy growth habit. It bears pinnate leaves with ovate to elliptic, toothed, dark blue- or olive-green leaflets. In late summer or early autumn, the plant produces pods containing edible seeds that are harvested for consumption. Overall, the chickpea is a highly versatile and nutritious legume that plays a significant role in various culinary traditions around the world.