Everthing has to come to an end, sometime.

Unfortunately my friends, this blog has come to an end, but don't worry we are going to do a little review of all the fun we had with the chickpea. 

So this blog started as a project for this class im taking called Storia delle cose, and in this class we were assigned to objects a thing to eat and a thing for eating, the 2 objects i was assigned were our little friend the chickpea and the grill. this 2 guys were my friends this semester and together we discovered a lot of things about them. 

One of the first things we did was look for our object and thing to eat names in other languages, this was extremely interesting because as an exchange student living in Torino, when i first was assigned the objects i didn't even knew what they meant. 
we also talked about the mythologies around those objects, i knew that in mexico the use of the chickpea in the kitchen is really common, but i didn't knew about the use in other parts of the world, 
not only in the kitchen (witch by the way i have an awesome recipie here) but also in music, in books, art and magazines. we even did a research about the nutritional facts, the proces of production and the different types that exist!! i even had a little experience with it where i wrote a little ode  to the chickpea. 

anyways, this blog was useful, not only to know more about this little guy, but also understand and to put in action the action of research. 

this is the end my friends, but if you ever want to learn a bit more about the chickpeas and the grills you can always have a look at my blog :D 
HERE 

catalog of species

There are three main kinds of chickpea:

• Desi, which has small, darker seeds and a rough coat, cultivated mostly in India and much of the Indian Subcontinent, as well as Ethiopia, Mexico, and Iran.

• Bombay (Bambai), which is also dark in colour but slightly larger in size than the Desi variety. They too are popular in the Indian Subcontinent.
• Kabuli, associated with Kabul in Afghanistan. These are lighter coloured, with larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, South America and Indian Subcontinent, having been introduced during the 18th century to India.

                                                                                                                                                                                                                                               

An uncommon black chickpea "ceci neri" is grown only in Puglia, Italy. These chickpeas are larger and blacker than the desi "kala chana" variety.

Green Chickpeas are also known as Harbhara/Harbara (हरभरा) in India (especially in the state of Maharashtra). Chana Dal is also called as Harbara Dal (हरभरा डाळ). Tender/immature harbara with skin is roasted on the coal. After roasting it well it is served by removing the skin.

MY EXPERIENCE WITH THE CHICKPEA

so for my personal experience, i decided to write a little bit, since i already made my homemade hummus i thought that because of all the time we have been together i could write a little bit something to honor this little one, so here we go... 

A Vegan’s Ode To The Chickpea

If you’ve been to a vegan pot luck
Where everyone brings a dish
You’ve tasted six kinds of hummus
Thank goodness it’s so delish.

It’s tasty because it has chickpeas
A very delectable bean
But hummus is just for starters
‘Cuz chickpeas are worldly cuisine.

In Milan they call them ceci,
They eat them with rigatoni
They’re classic Italian food
As famous as macaroni.

When you pair them up with pasta
You get a protein that’s complete.
Oops, what the heck am I saying?
That theory has met with defeat!

If you’re traveling down Mexico way
And the foods are all topped with cheese
Say “quiero garbanzos por favor”
(That means “I want some chickpeas, please.”)

In India they’re made into flour

For fritters and tasty flat bread
But if you prefer plain old chickpeas
You can have them in curry instead.

Chickpeas have great healthy nutrients
Like potassium and calcium, at least
They’re an excellent source of B12
(Well—if you eat them with nutritional yeast)

You may think that you love chickpeas
You’re convinced you’re their biggest fan
But I’ve got you beat by a mile
I eat them right outta the can.

Prosopography

Here are some important brands related to food around the world 

The company was founded in Turin during the 19th century. According to the company, it was founded in 1826 when Pierre Paul Caffarel (1801–1871) converted an ex-tannery into a chocolate factory and invented Gianduiotto in 1852

Kellogg: It was founded in 1906 by Will Keith Kellogg who relied on the power of Seventh-day Adventists, religion he practiced.

Heineken: Gerard Adriaan Heineken bought the unprofitable Haystack brewery , located in the center of Amsterdam in the late nineteenth century. Almost no one thought would last more than a year .

Danone : Danone The company was founded in 1919 by Isaac Carasso and Jéssica Reig in Barcelona as a small workshop factory producing yoghurt. The factory name was " Danone " by the diminutive of the name of his first son, Daniel

And some mexican brands: 

Over 50 years ago, Ms. Dona Maria founded the company that bears his name. He developed a formula for cooking and conserve the traditional mole. Thus, Doña María has kept its original recipe with ingredients 100% Mexican and traditional way of making it, saving time in the kitchen.

GRILL PRODUCTION

Here is a video for an inside look at the production of the Weber Grills 

For more information click here

CHICKPEA PRODUCTION

Chickpea harvest, India

Production

Most production and consumption of chickpea (95%) takes place in developing countries. It was grown on about 11.9 million hectares in 2010. Chickpea production has increased over the past 30 years from 6.6 million metric tons to 10.0 million metric tons. Most chickpeas are grown in South Asia, which accounts for more than 75% of the world chickpea area. India is by far the largest chickpea producing country. Over the period 1978–80 to 2008–10, the area under chickpea in India increased marginally from 7.6 million hectares to 7.9 million hectares, but production increased by 40% (from 4.8 to 6.8 million metric tons). Other important chickpea producing countries are Pakistan, Turkey, Mexico, Canada and Australia.

Despite being a crop of the temperate regions, advances in plant breeding have enabled chickpea cultivation to gradually spread to the sub-tropical and tropical regions of Africa, North America and Oceania. In Africa, it is grown mainly to utilize fallow lands. Africa’s share of the global chickpea area has gradually increased to 4.7% in 2008–10 from 3.8% in 1981–83.

For more information:
Chickpea production guide
CGIAR

Nutritional facts!

Chickpeas (Garbanzo Beans, Bengal Gram), Boiled, w/o Salt

serving size: 1 cup (164g)

Garbanzo beans (like most legumes) have long been valued for their fiber content. Two cups provide the entire Daily Value! But the research news on garbanzos and fiber has recently taken us one step further by suggesting that the fiber benefits of garbanzo beans may go beyond the fiber benefits of other foods.

Many public health organizations—including the American Diabetes Association, the American Heart Association, and the American Cancer Society—recommend legumes as a key food group for preventing disease and optimizing health. 

Calories - At this serving size there are 269 Calories per serving. A closer look shows: 38 Calories from Fat, 58 Calories from Protein, and 180 Calories from Carbohydrate. If you're keeping track, a good calorie counter can make this easy -- see the software below.






Fat - One serving has 4.25 grams of Total Fat. This is made up of 0.44 grams of Saturated Fat and unfortunately the Trans Fat amount was not listed for this food. The rest of the Fat (3.81 grams) is unaccounted for

Cholesterol - This is one of the healthy foods if you're watching your Cholesterol intake. There are 0 mg of Cholesterol.

Carbohydrates - Total Carb count for one serving: 44.97 grams. Sugar: 7.87 grams, Fiber: 12.46 grams, and Net Carbs: 32.5 grams (helpful to know if you're counting carbs).

Protein - For Protein, one serving of this food has a total of 14.53 grams.

Minerals - At this serving size Calcium is 80.36 mg and Iron is 4.74 mg. In addition, this serving size contains 11.48 mg of Sodium and 477.24 mg of Potassium.

Vitamins - This food has both Vitamin A and Vitamin C. One serving contains 44.28 International Units of Vitamin A and 2.13 mg of Vitamin 

for more information about our friend the chickpea, go check out this sites 

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58

http://healthyeating.sfgate.com/nutrition-information-one-cup-raw-chickpeas-1574.html