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chickpea Definition

chick·pea (c̸hikpē′)

noun

  1. a bushy annual plant (Cicer arietinum) of the pea family, with short, hairy pods containing usually two seeds; garbanzo
  2. the edible seed

Etymology: for chick pea < ME & OFr chiche < L cicer, pea

chickpea Usage Examples

Converse of object

  • drain: Mix together with 100g cooked ( canned is fine ), drained chickpeas.
  • cook: Also, don't use tinned or cooked chickpeas or you get the same problem.
  • dry: If you buy dried chickpeas I would strongly recommend buying the best quality you can find.
  • add: Add the curry paste or powder, stir, then add the chickpeas, spinach and coconut milk.
  • soak: Soak the chickpeas for 1 hour in cold water.
  • spice: Leave the spiced chickpeas on one side while you make the chapattis.

Adjective modifier

  • spicy: Vintage: 2004 Food Choice: Try with a salsa of spicy chickpeas, couscous and orange, plus mature cheddar and crusty bread.
  • transgenic: In contrast to transgenic pea, mice fed transgenic lupin or transgenic chickpea did not give DTH response.
  • canned: Canned chickpeas are more convenient than dried as they do not need to be soaked overnight.

Modifies a noun

  • casserole: The aubergine and chickpea casserole which I chose for the main course was equally unsatisfying.
  • flour: Chickpea flour should also be bought little and often.
  • seed: This gives the primed chickpea seed a head start with uniform germination and stronger plants that can outgrow weeds and resist pests.
  • pasta: I made a chickpea pasta for lunch - we were all ravenous so devoured it in record time, even SB.
  • production: It provides a complete manual of chickpea production, from basic biology, through cultivation and up-to-date technology, to marketing and trade.
  • cultivation: Despite the range of cultivars and technologies available for increased production, progress in chickpea cultivation has been slow.

Noun used with modifier

bean: Additional sources of zinc include brown and wholemeal bread, wholegrain breakfast cereals and red kidney beans chickpeas and lentils.