The origin of chickpea is from Asia while India is the world leader in the production of chickpeas. This is a one-year, herbaceous plant that hardly exceeds 60 cm.

Chickpeas are consumed boiled or stewed as legumes, as roasted nuts, are nutritious flour and after processing they can be used as a coffee substitute.

Chickpeas are rich source of protein, carbohydrates and fiber. Like all legumes, they have great nutritional value and zero sodium content, making an ideal food for people suffering from hypertension. It is also rich in calcium, magnesium, phosphorus, iron and vitamins B and E.