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The chickpea is an herbaceous plant of the family Fabaceae. Its seeds are the chickpeas, legumes widely used in the human diet, since they represent an ideal source of proteins. The seeds are round, of different size, and smooth, usually with a straw yellow color.
They are among the most caloric legumes: when they are cooked, they contain the 6% of fats and over 100 calories, against the 1-2% of beans, lentils, and peas. They contain a fair percentage of linolenic acid and can therefore be considered fair sources of essential fats.
The chickpea is the third leguminous plant produced in the world, after soya and beans. It is mainly cultivated in India and Pakistan. It is not very widespread in Italy for its low yields and low demand.


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