Kichererbse

Eiweiß zusammen mit Lysin und Threonin nimmt man dabei auf und, neben Kohlenhydraten mit geringem Anteil an blähendem Mehrfachzucker, auch viele cholesterinsenkende Ballaststoffe, die ein gutes Sättigungsgefühl, aber keine Kalorien vermitteln, nimmt man auf, wenn man Kichererbsen verspeist!

Gut tun auch weitere Inhaltstoffe: Vitamin B1, B6 und Folsäure, Magnesium, Eisen, Zink.

Rohe Kichererbsen allerdings sollte man nicht essen, auch wenn sie nach dem Einweichen so richtig knackig dazu verlocken!
Ihr giftiges Phasin und ihr unbekömmliches Saponin werden erst durch Einweichen, Wasserwechsel und Kochen zerstört.

 

Zum Namen „Kichererbse“:

Mit der Erbse teilt die mild-süßliche Kichererbse ihre kleine, rundliche Form, nicht aber ihre botanische Verwandtschaft. Sie gehört nämlich, wie ihr Name verrät, zur Gattung „Kichererbsen“, lat. „Cicer“, aus dem – ganz unromantisch - ihr deutscher Name "Kicher" entstand.

Wer eine der Kichererbsen genau betrachtet, kann einen Widderkopf erkennen.
Wo ein Widder – ist auch die Venus nicht weit... „Venuskicher“ wird sie deshalb auch genannt. – Nun haben wir doch noch was zum Kichern! - Soll ja auch ein gutes Aphrodisiakum sein, meinten jedenfalls die Römer.

Requires a hot sunny position, tolerating drought once established. Prefers a light well-drained fertile soil. Tolerates a pH in the range 5.5 to 8.6. Plants are hardy to about -25°c when covered by snow. This suggests that plants can be autumn sown - some trials are called for, especially of some of the hardier cultivars[K]. The chickpea is widely cultivated in warm temperate and tropical areas for its edible seed. There are many named varieties, some of which should be suitable for cultivation in Britain. Plants only succeed outdoors in Britain in hot summers. Plants are about as hardy as broad beans but they often do not succeed in mild moist maritime climates because the seedpods are hairy and this holds moisture. The moisture then encourages fungal growth and the seed usually rots before it is fully mature[K]. Plants require 4 - 6 months with moderately warm dry conditions if they are to crop well. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby. When removing plant remains at the end of the growing season, it is best to only remove the aerial parts of the plant, leaving the roots in the ground to decay and release their nitrogen. In cooler zones (e.g. Zones 6–7), chickpeas can still be grown as a spring-sown annual once the risk of frost has passed, but yields may be lower or the crop may mature late in the season.

Edible Parts: Leaves Seed Seedpod Shoots Edible Uses: Coffee Drink Seed - raw or cooked. The fresh or dried seed is cooked in soups, stews etc. It has a somewhat sweet flavour and a floury texture somewhat reminiscent of sweet chestnuts[K]. The mature seed can also be sprouted and eaten raw[K]. Parched seeds can be eaten as a snack. The seed can also be ground into a meal and used with cereal flours for making bread, cakes etc. The seed is a good source of carbohydrates and protein. The roasted seed is a coffee substitute. The roasted root can also be used. Both the young seedpods and the young shoots are said to be edible but some caution is advised. See the notes above on toxicity. A refreshing drink can be made from the acid dew that collects on the hairy seedpods overnight.

While chickpeas are best known for their culinary uses, the plant and its components have several important non-edible applications across agriculture, industry, and science. Agricultural Uses: Soil Fertility and Crop Rotation: Chickpeas are legumes that fix atmospheric nitrogen through symbiosis with Mesorhizobium bacteria in their root nodules. This enriches soil fertility, making chickpeas valuable in crop rotation systems to improve yields of subsequent crops and reduce the need for synthetic fertilizers. Animal Feed: Chickpea by-products, such as husks and leaves, are sometimes used as animal fodder, providing a protein-rich supplement for livestock. Industrial and Technological Uses: Bioplastics and Biodegradable Films: Modified chickpea proteins can be used to create biodegradable films and coatings, offering a sustainable alternative to petroleum-based plastics. These films are being explored for packaging and agricultural mulch applications due to their improved solubility, gelation, and rheological properties after physical, chemical, or enzymatic modification. Microencapsulation: after suitable modification, Chickpea proteins can be used in microencapsulation technology. This process is important in the pharmaceutical and food industries to protect sensitive ingredients or drugs, control their release, and improve shelf life. Adhesives and Binders: The gelling and emulsifying properties of chickpea proteins make them candidates for use as natural adhesives or binders in various industrial processes, especially after functional enhancement through modification. Scientific and Environmental Uses: Research on Nitrogen Fixation: Chickpea’s symbiotic relationship with nitrogen-fixing bacteria is a model system for studying plant-microbe interactions, soil health, and sustainable agriculture. Phytoremediation: As a hardy legume, chickpeas can be used in crop rotations to help restore degraded soils and manage soil health, indirectly contributing to environmental remediation. Other Uses: Cosmetics and Personal Care: Chickpea flour (besan) is traditionally used in some cultures as a natural exfoliant and cleanser in skincare routines, though this is a minor use compared to its food applications. Traditional and Folk Uses: In some regions, chickpea plant residues are used as fuel or for making compost.

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