Unpacking the Terminology: Chickpea, Gram, and Besan
To understand the difference, it's essential to clarify the terminology. 'Chickpea' is the common name for the legume Cicer arietinum and encompasses several different varieties. 'Gram' is a term with roots in Indian cuisine and often refers to the desi chickpea variety, which is smaller, darker, and has a rougher coat than the common beige chickpea. When this desi chickpea is hulled, split, and ground into flour, it becomes gram flour, also known as besan.
This means that all gram are a type of chickpea, but not all chickpeas are considered gram in a culinary context. The confusion primarily arises from different regional names and the multiple ways the legume is prepared and used.
Desi vs. Kabuli Chickpeas: The Core Varieties
The most significant distinction within the chickpea family is between the desi and kabuli varieties. This division helps explain why the term 'gram' is so specific to certain types and preparations.
Desi Chickpeas (Bengal Gram or Kala Chana):
- Originating in South Asia, desi chickpeas are smaller in size with a thicker, rougher coat.
- Their color ranges from tan to brown or even black (kala chana), and they have a nuttier, earthier flavor.
- These are commonly used whole in curries, salads, and snacks throughout the Indian subcontinent.
- When hulled, split, and ground, they produce the fine, dense gram flour (besan), a staple in Indian cooking.
Kabuli Chickpeas (Garbanzo Beans):
- Originating in the Mediterranean and Middle East, kabuli chickpeas are the larger, rounder, and lighter-colored beans most familiar to Western consumers.
- They have a smoother texture and milder, nuttier flavor compared to desi chickpeas.
- This variety is the main ingredient in dishes like hummus and is often added to soups, stews, and salads.
- Flour made from kabuli chickpeas is also called chickpea flour, but it is typically coarser and paler than besan.
A Comparative Look: Chickpeas vs. Gram
| Feature | Chickpea (General Term) | Gram (Specifically, Desi Variety) |
|---|---|---|
| Appearance | Varies widely; includes large, beige (kabuli) and smaller, darker (desi) types. | Small, dark brown, or black with a rough, thick coat (kala chana). |
| Taste | Mild, nutty, and creamy (kabuli). | Nutty, earthy, and robust flavor. |
| Texture | Smooth and buttery when cooked (kabuli). | Firmer and denser when cooked. |
| Flour | Coarser chickpea flour (often from kabuli beans). | Fine, dense gram flour or besan (from split desi beans). |
| Common Uses | Hummus, salads, soups, stews, and roasted snacks. | Curries (whole), fritters (pakora), flatbreads (socca), and batters (besan). |
| Regional Origin | Mediterranean and Middle East (kabuli), South Asia (desi). | Predominantly South Asia. |
Culinary Uses and Nutritional Differences
The culinary applications for chickpeas and gram often reflect their unique physical and textural properties. While whole kabuli chickpeas are prized for creamy dishes like hummus, whole desi gram are perfect for heartier, rustic curries. The flour also varies significantly in use; the fine, dense nature of besan makes it an ideal binder for fritters and sweets, while coarser chickpea flour is better suited for certain gluten-free baked goods.
Nutritionally, both are a powerhouse of fiber, protein, and essential minerals. However, some studies suggest that the desi variety may be slightly higher in fiber and certain micronutrients like iron and folate compared to the kabuli type. Regardless of the variety, both contribute to a healthy diet, promoting satiety, aiding digestion, and helping regulate blood sugar levels due to their low glycemic index.
The Final Word: Context is Key
Ultimately, the 'difference' lies in context. When a recipe or person mentions 'gram,' they are most likely referring to the desi chickpea variety or its flour, besan, a cornerstone of South Asian cooking. The general term 'chickpea' can be used for any variety but most often refers to the large, light-colored kabuli bean popular in Mediterranean and American cuisine. Both are members of the same legume family, but their physical differences, preparation methods, and names have evolved through cultural culinary traditions.
Conclusion
The confusion surrounding the terms 'chickpea' and 'gram' stems from regional culinary traditions and the different physical properties of the legume's varieties. While all gram are chickpeas, the term 'gram' is used more specifically for the small, dark desi variety and the fine flour, besan, made from it. The larger, paler kabuli chickpea is the variety most widely known simply as a chickpea or garbanzo bean. Understanding this distinction is key to navigating recipes from different cultures and appreciating the unique characteristics of each type. Next time you're at the store, you'll know that a bag of 'kala chana' is a type of gram, and the can of 'garbanzo beans' is also a chickpea, both offering unique textures and flavors for your cooking endeavors.
For more in-depth information on chickpea flour specifically, you can refer to an article by the University of Saskatchewan at The Canadian Encyclopedia: Chickpea.
Frequently Asked Questions
Is besan the same as chickpea flour?
Yes and no. Besan is a type of chickpea flour, but it is specifically made from the finer, more dense desi or Bengal gram. General 'chickpea flour' can be made from coarser, light-colored kabuli chickpeas, though besan is the more traditional and widely recognized 'gram flour'.
Which is healthier, gram or chickpeas?
Both gram (desi chickpeas) and chickpeas (kabuli) are highly nutritious and healthy legumes. Some comparisons show that desi varieties may have slightly higher fiber and protein content, but the overall health benefits, including supporting digestion and regulating blood sugar, are similar.
Can I substitute chickpea flour for gram flour?
While they are similar, it is not always a perfect substitution. Besan (gram flour) is finer and denser than flour made from kabuli chickpeas, meaning it absorbs less water. For certain recipes, especially those relying on the finer texture for binding, the results may vary.
What is kala chana?
Kala chana is the Hindi term for black chickpea, which is the whole form of the desi or Bengal gram. It is the same legume used to make besan but is prepared and cooked whole.
What is chana dal?
Chana dal refers to the hulled and split form of the desi or Bengal gram chickpea. It's often used in curries and lentil-like dishes, and when ground, it creates besan or gram flour.
What are garbanzo beans?
Garbanzo beans are simply another name for kabuli chickpeas, the large, light-colored variety commonly used in hummus and Mediterranean cuisine.
Do gram and chickpeas taste different?
Yes, there is a subtle taste difference. Desi gram have a more robust, earthy, and nutty flavor, whereas kabuli chickpeas have a milder, creamier, and slightly buttery taste.
