Chickpeas (Cicer arietinum)

1. Names

Arabic: حمص (Hummus), حبوب الجاربانزو (Garbanzo beans)

English: Chickpeas, Garbanzo beans

Scientific Name: Cicer arietinum

2. Botanical Description

Family: Fabaceae (Legume family)

Growth: Annual plant (30-60 cm tall)

Leaves: Small compound pinnate

Flowers: White or pink

Pods: Swollen pods containing 1-3 seeds

3. Main Varieties

Desi chickpeas: Small, colored seeds

Kabuli chickpeas: Large, light-colored seeds

Black chickpeas: Rare, antioxidant-rich

4. Health Benefits

✓ Complete plant protein (19-22%)
✓ High in fiber (12-13g per 100g)
✓ Iron source (4-5mg per 100g)
✓ Improves heart health (lowers cholesterol)
✓ Regulates blood sugar

5. Medicinal Uses

Anemia treatment: Rich in iron

Digestive health: Dietary fiber

Bone health support: Calcium and phosphorus

Immune boosting: Zinc and selenium

6. Cultivation Methods

Climate: 15-25°C (drought-tolerant)

Soil: Well-drained (pH 6-7.5)

Planting:

Egypt: October-November

Irrigation: Moderate (every 10-12 days)

Harvest: After 100-120 days

7. Used Parts

Dried seeds: Primary use

Chickpea flour: In baked goods

Aquafaba (cooking water): In cosmetics

8. Active Compounds

Proteins: Including cicerin

Carbohydrates: 60-65% (resistant starch)

Vitamins: B6, folate, vitamin K

Minerals: Iron, magnesium, zinc

Fatty acids: Omega-3 , Omega-6

---

Nutritional Summary of Chickpeas (per 100g)

Nutrient	Amount
Calories	162 kcal
Protein	8.86g
Fiber	7.6g
Iron	2.89mg
Magnesium	48mg

Export details to all parts of the world

Chickpeas grains for export
Drying: Natural sun drying and
industrial drying
Packaging: Bags
Package Weight: 20 kg
Container: 20-foot container
Sorting and Packing: Automate