Chickpeas, known as garbanzo beans in many parts of the world, hold a significant position in global agriculture and cuisine. While often simply referred to by their common names, a deeper look reveals a structured system of classification that defines their botanical lineage and distinct commercial types. Understanding this system provides insight into the different properties and uses of the various chickpeas found on the market.
Scientific Classification of Chickpeas
At the highest level of biological taxonomy, the chickpea fits into the Plantae kingdom and is part of the extensive legume family, Fabaceae. This family, also known as the pea family, includes a wide variety of plants such as peas, beans, lentils, and peanuts. More specifically, its classification is as follows:
- Kingdom: Plantae
- Order: Fabales
- Family: Fabaceae
- Genus: Cicer
- Species: C. arietinum
Within the Cicer genus, C. arietinum is the only cultivated species, with the wild species C. reticulatum and C. echinospermum being its closest relatives. This botanical classification establishes the chickpea's place among the legumes and pulses, setting the stage for more specific commercial categorizations.
Commercial Classification: Kabuli vs. Desi
Commercially, the most common and practical way to classify cultivated chickpeas is by dividing them into two main types: Kabuli and Desi. These distinctions are primarily based on morphological characteristics like size, shape, and color, and also correlate with differences in nutritional content and typical culinary uses.
Kabuli Chickpeas
Kabuli chickpeas are the most familiar variety in Western countries and are known as garbanzo beans in the U.S.. The name 'Kabuli' is said to originate from Kabul, Afghanistan, from where they were introduced to India.
- Appearance: Larger, rounder seeds with a lighter, creamy-white to tan color.
- Seed Coat: Thin and smooth.
- Common Use: Consumed as whole seeds, often canned for salads, stews, or ground into hummus.
- Nutritional Differences: Generally lower in fiber and higher in soluble sugars compared to the Desi type.
Desi Chickpeas
The Desi type is the smaller, darker, and more irregularly shaped of the two varieties. The word 'Desi' means 'country' or 'native' in Hindi, indicating its prevalence in the Indian subcontinent.
- Appearance: Smaller seeds with a thick, rough outer coat. Their color can vary from brown, black, green, or speckled.
- Seed Coat: Thicker and darker, which is typically removed before consumption.
- Common Use: Often processed into chickpea flour (besan) or split to make dal. They are also used in various curries and other South Asian dishes.
- Nutritional Differences: Contains a higher fiber content and has a low glycemic index, making it suitable for those with blood sugar concerns.
Minor Chickpea Varieties
Beyond the dominant Kabuli and Desi types, some less common varieties also exist. One notable example is the Ceci Neri, a rare black chickpea variety grown in specific regions of Southern Italy. These are larger than the Desi type but darker than Kabuli, representing a unique localized variant.
Comparison of Chickpea Types
| Feature | Kabuli (Garbanzo) | Desi (Bengal Gram) |
|---|---|---|
| Seed Size | Large | Small |
| Seed Shape | Round with a smooth, owl's head shape | Angular, irregular shape |
| Color | Creamy-white to pale tan | Varies (brown, black, green) |
| Seed Coat | Thin and smooth | Thick and rough |
| Geographic Origin | Mediterranean, North Africa, Americas, Afghanistan | Indian subcontinent, Ethiopia, Mexico, Iran |
| Culinary Uses | Hummus, salads, stews, canned products | Flour (besan), curries, split dal |
| Fiber Content | Lower | Higher |
| Cooking Time | Typically cooks faster due to thinner coat | Requires longer cooking or is often split |
Additional Classification Methods
In addition to the primary commercial division, chickpeas can be classified based on other attributes, including genetic characteristics and physiological responses to environmental factors. Plant breeders and scientists may categorize chickpeas by their resistance to specific diseases, tolerance to drought or heat stress, and overall yield potential. This advanced classification is crucial for developing improved cultivars that are better adapted to challenging growing conditions and have enhanced nutritional profiles. Furthermore, agricultural standards bodies may classify chickpeas by size and quality for trade and market purposes, ensuring consistency in commercial products.
Conclusion
While most consumers are familiar with chickpeas as a single ingredient, their classification is a multi-layered process rooted in both botany and agricultural science. From the overarching scientific designation as Cicer arietinum within the Fabaceae family to the practical commercial division into the larger, light-colored Kabuli and the smaller, darker Desi types, different classification systems highlight various aspects of this versatile legume. These distinctions are not merely academic; they inform agricultural practices, cooking applications, and nutritional considerations worldwide. For example, understanding that Desi chickpeas have a higher fiber content might guide a health-conscious consumer, while the fast-cooking nature of Kabuli makes it a favorite for canned goods.
How are chickpeas classified?
- Scientifically by Plant Family: Chickpeas are classified as legumes, belonging to the genus Cicer within the Fabaceae family.
- Commercially by Type: They are most commonly divided into two major types: Kabuli and Desi, based on visual and morphological differences.
- By Seed Size: The size of the seed is a key differentiator, with Kabuli being larger and Desi being smaller.
- By Color and Seed Coat: Classification also considers the seed coat's color (light for Kabuli, dark for Desi) and texture (smooth for Kabuli, rough for Desi).
- Based on Origin and Culinary Use: Geographic origin and primary culinary applications (e.g., hummus vs. dal) are practical classification methods.
- By Genetic and Agronomic Traits: Advanced classification systems are used in breeding programs to categorize varieties based on disease resistance and environmental tolerance.
- By Market Standard: Regulatory bodies may classify chickpeas by quality and size for trade purposes.
