chickpeas (चना)
About chickpeas (चना)
Chickpeas, locally known as 'Chana' or 'But ko Daal' in Nepal, are a popular and nutritious legume widely consumed across the country. They are an important part of the Nepali diet, particularly in vegetarian and vegan dishes. The versatility of chickpeas makes them a staple in many households, where they are used in curries, snacks, and various other preparations. Chickpeas are also recognized as an affordable source of protein and essential nutrients, making them accessible to a wide range of the population. They can be found in local markets, and their cultivation is gradually increasing in certain regions of Nepal. The consumption of chickpeas contributes to food security and provides vital nutrition, which is crucial in Nepal where dietary diversity can be a challenge.
Nutritional info
These are the major micro nutrients found in chickpeas
Seasonality
The seasonality of chickpeas in Nepal generally aligns with the typical growing season for legumes in the region. The sowing season typically begins in late summer and early autumn (August-October), after the monsoon season has receded. The harvest usually takes place during the winter and early spring (December-March). The specific planting and harvesting periods may vary based on regional climatic conditions and altitude. Chickpeas are more readily available in local markets during the harvest season and may be stored for consumption throughout the year. However, dried chickpeas are generally available year-round, whether locally grown or imported.
History
The history of chickpeas in Nepal is not extensively documented, but it is believed that chickpea cultivation and consumption have been prevalent for many centuries, likely introduced through trade routes. As chickpeas are a common food in India and surrounding regions, their presence in Nepal is a natural extension of their widespread use in the subcontinent. Traditionally, chickpeas have been grown by farmers in rural areas and used as both a food source and animal feed. They were particularly important as a source of plant-based protein for households. While they may not have been as extensively grown as other staples like rice and lentils, chickpeas have always held an important place in traditional Nepali diets and continue to be a part of cultural culinary practices. Now with greater awareness regarding the nutritional benefits, there is also a drive for commercial cultivation to meet the growing demand.