Hazelnut

I remember getting fresh hazelnuts in the summer months and eating them right out of the paper bag the street vendor or the green grocer provided. Thus, I decided to be on the lookout for them this summer and finally, towards the end of July, I found a green grocer displaying some in front of his store in our neighborhood in Istanbul.

You can bite into fresh hazelnuts and easily break their shells with your teeth. They are oh so sweet, moist and meaty.

Now, after having rejoiced about my memories of eating fresh hazelnuts, I need to take a pause here so that I can explain my misconception about them; these are in fact a poorer quality of hazelnuts not worthy of commercial exploit which are therefore consumed only as appetizers while they are fresh. I am aghast!  I only found out about this distinction while writing this post and there will be more about it further down.

Ordinarily, hazelnuts ripen in August. They are harvested by shaking the nuts off the branches and gathering them from the ground by hand, or picking them directly off the tree.

Fresh hazelnuts are sometimes sold in their green sheaths or involucre. Often the vendors un-sheath the nuts before presenting them to the customers.

         

The shape and structure of the involucre, and also whether the plant grows into a tree or a shrub are important in the identification of the different species of hazel.

The first three of the following examples of hazelnuts categorized according to their involucre, grow in Turkey:
• Nut surrounded by a soft, leafy involucre, multiple-stemmed, suckering shrubs to 12 m tall.
         Involucre short, about the same length as the nut
            -Corylus avellana: Common hazel, Europe and western Asia.
         Involucre long, twice the length of the nut or more, forming a 'beak'
            -Corylus maxima: Filbert, southeastern Europe and southwest Asia
• Nut surrounded by a stiff, spiny involucre, single-stemmed trees to 20–35 m tall.
         Involucre moderately spiny and also with glandular hairs
            -Corylus colurna: Turkish hazel, southeastern Europe and Asia Minor
         Involucre densely spiny, resembling a chestnut burr
            -Corylus ferox: Himalayan hazel

Also, when we look into the characteristics of culinary nuts-dry, edible fruits or seeds that usually have a high fat content-we learn that hazelnuts are placed under the category labeled ‘true nuts’ or ‘botanical nuts’. The other three culinary nut categories are 'drupes' (e.g. almonds), 'gymnosperm seeds' (e.g. pine nuts) and 'angiosperm seeds' (e.g. peanuts).

Hazel trees (Corylus) are a genus of about 20 species, mainly deciduous trees and some large shrubs, that are all native to the temperate regions of the northern hemisphere. Hazelnut is their seed. The nuts of all species of Corylus are edible, however the species Corylus avellana is grown the most due to its higher production rate, and the fact that it has many cultivars.

The genus name Corylus comes from the Greek ‘krylos’, the word for hazelnut. “The scientific name avellana derives from the town of Avella in Italy, and was selected by Linnaeus from Leonhart Fuchs's De Historia Stirpium Commentarii Insignes (1542), where the species was described as ‘Avellana nux sylvestris’-‘wild nut of Avella’.” (https://en.wikipedia.org/wiki/Corylus_avellana).

The genus is usually placed in the birch family Betulaceae. Wikipedia tells us that some botanists split the hazels with allied genera into a separate family Corylaceae.

Here are some interesting facts about the leaves, flowers and the nuts of the hazel plants.

Corylus avellana

Leaves: Hazels are deciduous. This means the leaves drop off in the fall and new leaves emerge in the spring. The leaves are rounded, about 6-12 cm long and 4-10 broad, with soft hairs on both sides, and they also have a coarsely doubly-serrate margin, meaning the leaves have forward pointing teeth (serrations), and each tooth has smaller serrations on it.

Flowers: Hazelnut trees are one of the few trees that bloom and pollinate in the late winter before the leaves emerge. The flowers on the hazelnut are monoecious, that is they have both male and female flowers on the same plant. The male flowers on a hazelnut are long, pale yellow catkins 5-12 cm long. The female hazelnut flowers are tiny red flowers that hide in the buds of the leaves and only their 1-3 mm long styles peak out. Wind carries the pollen from male catkins to a tiny red female flower, where it stays dormant until May when the nut begins to form.

Fruit/Nuts: The fruit of the hazelnut tree is actually the nut. Hazelnuts are cross pollinated. So, just as I think I’m getting a grasp of the facts about hazelnuts, I come across this matter of cross pollination. In the case of hazelnuts, cross pollination means two different varieties of trees are needed for the tree to produce nuts. About 6-10% of the trees in an orchard are pollinizer trees.

All varieties of hazelnuts require cross pollination in order to produce nuts, consequently, every planting requires two or more varieties. The cultivars are self-incompatible. There must be enough genetic difference between the pollen providing variety (male), and the main nut producer (female) for fertilization of the flower, and subsequent production of a nut, to occur. Thus pollinizer selection is very important.

I’m thinking, for the growers to keep track of which varieties of trees to keep and what genetic changes take place when the trees are pollinated by varieties of pollinizers, must require a resident geneticist on the farm.

The nuts grow in clusters and are about 1-2.5 cm long and 1-2 cm in diameter. Each nut has a protective involucre-husk that covers all or part of the nut, depending on the variety. The nuts are borne in tight clusters of 3-8 together, with the involucres fused at the base.

The nuts mature late August, early September. The developing nuts are green. When they mature, the nuts turn a chocolate brown or hazel color. The nut falls out of the husk-when ripe, about 7–8 months after pollination.

Two popular cultivars-variety of a plant that has been created or selected intentionally and maintained through cultivation-of hazelnuts are,
Corylus avellana var. avellana, distribution: Europe to Causasus
Corylus avellana var. pontica, distribution: N. Turkey, W. Trancaucasus

Hazelnut is one of the most important nut crops in the world and has its origins in central Anatolia or Asia Minor (alternate geographical names for the Asian territories of Turkey). Wild species are found in Anatolia which have provided the source for today's cultivated varieties.

Research into hazelnut production in Turkey indicates categorization according to shape.

Photographs: http://www.ftg.org.tr/tr/turk-findigi-findik-cesitleri-kabuklu-findik.html

Round Hazelnuts (Corylus Avellana):These are spherical hazelnuts with approximately the same length, width and thickness. They are high quality hazelnuts. They have high seed yields, as well as high fat and protein rates. All types that can be easily separated from skin and whitened belong to this group.

In this group, ‘Giresun Fat Hazelnut’ (Black Sea Region) is the highest quality type in the world.

Pointed Hazelnuts: This is the type with the length a little longer than the width and the thickness. These hazelnuts produce more scrap when breaking. Therefore, they are mostly marketed in shells. They have types called Sivri and İncekara.

Almond Hazelnuts: This is the type with the length much longer than the width and the thickness. These are generally big and showy but have low quality. They have two types called Circular Almond and Flat Almond. They are not suitable for shelling, therefore they are not dried and are mostly consumed fresh domestically.

Apparently, what I have been eating and loving when fresh are of this kind.

Turkish hazelnuts are yet again categorized into two groups for quality: Giresun and Levant.

Giresun Quality: In the Black Sea Region of Turkey, fat hazelnuts are grown in the entire province of Giresun and in several towns of the province of Trabzon. These are the highest quality hazelnuts in the world. They have the highest level of skin separation among the types.

Levant Quality: This is the common name given to all hazelnuts that are grown in regions other than the region of Giresun and specific towns of Trabzon. Called Levant Akçakoca, Levant Ordu, Levant Trabzon or Levant Samsun depending on the place they are grown, these hazelnuts have a lower level of fat than the Giresun quality hazelnuts but still a higher level of fat and a better taste than those grown in the other hazelnut growing countries.

The top countries producing hazelnuts are Turkey (70% of world production) followed by Italy (18% of world production), Spain, USA and Greece. Turkey is the number one world exporter.

  

Hazelnut is an important nut crop in the world. Besides protein, hazelnuts are a good source of vitamin E, calcium, magnesium and potassium.

Despite their limited commercial growing area, hazelnuts are the 4th largest tree nut crop in the world, behind cashews, almonds, and walnuts.

Not based on the amount of production necessarily but according to preference around the world, I would call almond the diamond of nuts. Next, the most appreciated nuts would be hazelnut, peanut, and walnut-the ruby, emerald and sapphire of nuts.  Duly, this would place all the other nuts in the category of semi-precious nuts/gem stones. Wouldn’t you agree?

Freesia

Freesia flowers used to enchant me as a child with their sideway form. So out of the ordinary, so unusual they looked. So exotic.

Freesia is native to the eastern side of southern Africa, from Kenya down to South Africa. There are about 14 species of freesias.

Freesia is a genus of herbaceous perennial flowering plants in the family Iridaceae, first described as a genus in 1866 by the Danish botanist Christian Friedrich Ecklon (1795-1868) and named in honor of the German botanist and physician Friedrich Freese (1794-1878 /I have not been able to confirm the dates).

The flowers are zygomorphic which means that they grow along one side of the stem, in a single plane. How do they all end up facing upwards? Freesia stems have the unusual habit of turning at a right angle where the flowers begin. This causes the upper portion of the stem to grow almost parallel with the ground. The flowers bloom along the top side of the stalk, facing upwards. The fragrant funnel shaped flowers that are typically white or yellow bloom in the spring. As many as 8 of them bloom on a stem. The plants have 10-40 cm tall stems and just as tall sword shaped light green leaves.

The plants usually called freesias are derived from crosses made in the 19th century between F. refracta and F. leichtlinii. Today, cultivated hybrid forms of a number of Freesia species are the most common. They are named Freesia x hybrida syn. Freesia x kewensis.

The family is currently divided into four subfamilies but the results from DNA analysis apparently suggest that several more should be recognized. The subfamily Ixioideae, which contains nearly two thirds of the species, is mostly African and it contains most of the familiar genera including Freesia, Ixia, Gladiolus, Crocus and Watsonia. Species of the former genus Anomatheca are now included in Freesia.

      

Members of the family are perennial plants growing from a bulb, corm or rhizome. Freesias grow from a conical corm-a short thick solid food-storing underground stem-1-2.5 cm in diameter. Corms, bulbs and tubers of plants resemble each other.

There is not a lot of information on the internet about freesias and what I could find was too specialized.

All this leaves us with the idea that we can only enjoy them just as I did when I was a child.

Daucus carota

Recognized as Queen Anne’s lace or Bishop’s lace by its common names, Daucus carota flowers do indeed look as if they were lace. In fact, each of the flowers have a slightly different look as though different maidens worked on them.

The genus name Daucus comes from daukos, name given by the Greeks to some members of plants having multi flowers in umbels-with short flower stalks which spread from a common point. The species name, carota originates from the Greek word carotos meaning carrot.

Daucus carota is a flowering plant in the family Apiaceae (or Umbelliferae), native to temperate regions of Europe and Southwest Asia, and naturalized to North America and Australia. Domesticated carrots are cultivars of a subspecies, Daucus carota subsp. sativus. In the 15th century, Dutch horticulturalists developed a thicker, sweeter root and exported the carrot to England where it became a popular vegetable.

Like the cultivated carrot, the D. carota root is edible while young, but it quickly becomes too woody to consume. The seeds are said to have a strong taste if used as a seasoning. Some say the flower clusters can be French-fried as a gourmet treat.

The wild carrot is an herbaceous, biennial plant that grows between 30 and 60 cm tall. It has a stiff, solid stem. The leaves are tripinnate-having three pinnate-ferny looking divisions. Hundreds of tiny white flowers are produced in flat-topped, two to four-inch umbel clusters. They may have a red or dark blue central flower. The function of this tiny central flower colored by anthocyanin-any of various soluble glycoside pigments producing blue to red coloring in flowers and plants-is to attract insects.

                    
As the seeds develop, the whole flower curls up at the edges, becomes more congested, and acquires a concave surface. Gradually it turns brown. The fruits are oval and flattened seeds and they have hooked spines. The dried flowers detach from the plant, becoming tumbleweeds.

Queen Anne’s Lace has a cousin: Ammi majus looks almost identical but it is more delicate and less weedy. The flowers lack the dark central dot. We are told that it’s easier for gardeners to grow and fits more easily into a cultivated garden border.

Ammi majus, Johann Georg Sturm, 1796

Queen Anne’s Lace is also similar in appearance to many other plants in the Parsley family, some of which are highly poisonous: Water hemlock (Cicuta maculata), poison hemlock (Conium maculatum) and fool's parsley (Aethusa cynapium). It was poison hemlock, that Socrates was compelled to take (http://www.seedaholic.com/daucus-carota.html).

A 19th century illustration of poison hemlock

In addition, the leaves of the wild carrot itself can cause phytophotodermatitis, so caution should be used when handling the plant.

Phytophotodermatitis, also known as "Lime Disease" (not to be confused with Lyme Disease), is a chemical reaction which makes skin hypersensitive to ultraviolet light. Sometimes mistaken for hereditary conditions such as atopic dermatitis or chemical burns, the reaction is caused by contact with the photosensitizing compounds found naturally in some plants and vegetables. Symptoms can be burning, itching, stinging, and large blisters that slowly accumulate over time.

The reaction typically begins within 24 hours of exposure and peaks at 48–72 hours after the exposure.

Daucus carota is a common sight in dry fields, roadside ditches and open areas. It is a natural addition to a wildflower meadow. Like most members of its family, D. carota attracts wasps to its small flowers in its native land; however, where it has been introduced, this does not seem to occur often enough. Some sources indicate that D. carota can be used as a companion plant to crops. This species is documented to boost tomato plant production when planted nearby, and it can provide a microclimate of cooler, moister air for lettuce, when intercropped-grown together-with it.

Old herbal books tell us that the whole plant was traditionally used for numerous ailments from gout to contraception.

However, the USDA (USA Department of Agriculture) lists it as a noxious weed, and it is considered a serious pest in pastures. It persists in the soil seed bank for two to five years.

There are many explanations for the origin of the common name Queen Anne's Lace. Both Anne, Queen of Great Britain 1665-1714, and her great grandmother Anne of Denmark are taken to be the Queen Anne for which the plant is named. One legend has it that the red flower in the center is thought to represent a blood droplet where Queen Anne, the British monarch, pricked herself with a needle when she was making the lace (https://en.wikipedia.org/wiki/Daucus_carota).

The fairy tale Snow White begins in a similar fashion, doesn’t it? A beautiful young queen sits sewing at an open window during a winter snowfall when she pricks her finger with her needle, causing three drops of red blood to drip onto the freshly fallen white snow on the black windowsill.

John Parkinson (1567–1650 perhaps the last of the great English herbalists writes in his Paradisus Terrestris, published in 1629, that the roots of D. carota boiled in salted beef broth are eaten with great pleasure because of the sweetness of them. “Parkinson goes on to talk about the fashion of wearing the foliage of Daucus carota in place of feathers on sleeves and hats. Since Parkinson was herbalist to Queen Anne’s husband, James I, the link between the plant and the Queen seems clear. And paintings of the era show Anne wearing lace as exquisite as the flowers that bear her name” (http://www.seedaholic.com/daucus-carota.html).

The entire plant can be harvested in July when flowers bloom, and dried for later herbal use. The edible roots and shoots need to be collected in spring when they are tender. The seeds form in autumn.

Poplar breezes

‘Poplar breezes blowing over one’s head’ is an expression that can be described but does not translate easily into English. ‘Başında kavak yelleri esiyor’ in Turkish, the expression is used to refer to youth acting irresponsibly, living an indulgent and merry life. It can also denote having unrealistic aspirations.

What gives root to the expression is the fact that poplar leaves characteristically flutter in the slightest breeze, because of their flexible flat petioles (leaf stalks). The leaves are alternate and oval or heart-shaped in outline, with finely to coarsely toothed margins (leaf edges). Shape and size of leaves may vary even on the same poplar tree.

Poplar is a deciduous tree that belongs in the family Salicaceae. There are around 35 species of poplar trees that differ in size, shape of the leaves, color of the bark and type of habitat. Poplar tree can be found throughout northern hemisphere (North America, Europe, Asia and North Africa). It is a rapid-growing but relatively short-lived tree.

Poplar grows mostly in temperate climates. It requires enough moisture, direct sunlight and soil rich in nutrients. Poplar tree is often found near the rivers, ponds and swamps.

Five types of poplar, one of which is a hybrid grow naturally in Turkey. These are: Populus alba, Populus euphratica, Populus nigra, Populus tremula, and Populus x canescens (P. alba x P. tremula). The genus name Populus, we are told, refers to the fact that the trees were often planted around public meeting places in Roman times. The Latin word for people is ‘populus’.

In her wonderful book Eating Dirt (Graystone Books, 2011), Charlotte Gill writes:

“Planting trees is the opposite of instant gratification, since you must wait for each little sapling to show its signs. There are no guarantees against failure. All over the world the task is basically the same. From eucalyptus in Brazil to the cedars in British Columbia to the teak plantations of Southeast Asia. There is something very old about the ritual, some kind of penance in the genuflection.”

The penance must come from the fact that we started by bringing down the primary forests of our world and we are still cutting more of nature than we ever let grow.

The poplar growers of Savur near Mardin in Southeastern Turkey must know what it is like to grow trees.

                                                                     Savur, Mardin-a poplar lumber yard

One of the biggest poplar forests is found in Terme, Samsun in Turkey. Poplar wood is exported to all parts of the world from Terme.

The wood of poplar is relatively soft and hence is mostly used to make cardboard boxes, crates, paper, and veneer. Due to high elasticity, poplar tree is the most important tree in the industry of snowboards. It is also used in the manufacture of musical instruments such as guitars, drums and violas.

The two well-known poplar species of Eurasia are the white and the black poplar. The white poplar (P. alba)-also known as silver poplar for its leaves which have white felted undersides-is columnar in form, reaching 30 meters in height. The black poplar (P. nigra) is long-trunked, and grows to a height of 35 meters. This poplar is endangered due to habitat destruction.

                                                           A mighty poplar resident of Istanbul

Poplars are dioecious plants. Their male and female flowers grow on separate trees and bloom in drooping catkins (pendulous unisexual flower clusters) before the leaves emerge, to facilitate wind pollination. The fruits are small thick-walled capsules that contain many minute seeds clothed in cottony tufts of silky hairs. The seeds are often released in great quantities, and the fluffy seed hairs assist in wind dispersal.
Image: http://www.geograph.org.uk/profile/3972 
SU9749 : Poplar Catkins



            
                                     P. nigra                                                                               P. tremulus
https://commons.wikimedia.org/wiki/File:Populus_nigra_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-112.jpg   and
                                                                                                                                    http://commons.wikimedia.org/wiki/File:376_Populus_tremula.jpg

The bark of poplar tree can be white, light green, brownish or grey in color. It can be smooth in younger trees or covered with deep ridges in old trees.

Wood of poplar trees is used for panel painting. One of the most popular paintings of all time-Mona Lisa-was painted on poplar.

                     

Chickpea

Ah, chickpeas, how do I love them? Let me count the ways. I love chickpeas as appetizers; as a snack; as a dip; in a salad or as a main dish.

                                                          Chick pea and its pod called 'çakıldak' or 'kapçık' in Turkish

Chickpeas as a snack are called leblebi in Turkish. Record of the origins of leblebi are scarce, though it is thought to date back to around 1370-90 CE in Turkey. Leblebi is roasted chick peas. There are two different kinds of leblebi: Dehulled leblebi is called 'sarı leblebi' (yellow leblebi) or rarerly, 'Girit leblebi' (Girit-the Island of Crete).

Non-dehulled leblebi is 'beyaz leblebi' (white leblebi) or 'nohut' (the word for chickpea in Turkish).

The first geographically registered (in 2002) leblebi is the Çorum leblebi from the town of Çorum. There are 2 other registered leblebi: Tavşanlı (Kütahya) leblebi (in 2003) and Serinhisar (Denizli) leblebi (in 2009).

Centers that have played a role in the production or are currently producing the most leblebi, starting from south east Turkey and going counter-clock-wise, are Mardin, Kayseri, Kirşehir, Denizli, Çorum, Amasya, Tokat and Erzincan. In Çorum mostly yellow leblebi is produced. White leblebi is produced in the Aegean Region of Turkey.

Evliya Çelebi, (25 March 1611-after 1682) an Ottoman Turk who travelled through the territory of the Ottoman Empire and neighboring lands over a period of forty years, recording his commentary in a travelogue called Seyâhatnâme tells that in the 17th century Istanbul, leblebi was produced and consumed in abundance. There were 100 shops and 400 workers making leblebi. The population of the city at the time is estimated to be 700,000-800,000.

The word leblebi may have come from the Arabic word 'leblab', a kind of ivy with edible seeds, thus 'leblebi' is 'made from leblab' or from the Persian 'leb', meaning lip, and suffix-i, 'of lips', thus leblebi is ‘for lips’ perhaps.

Cicer is a genus of the legume family Fabaceae (formerly Leguminosae), subfamily Faboideae and the only genus found in tribe Cicereae. Its best-known and only domesticated member is Cicer arietinum, the chickpea. The word legume means a plant in the family Fabaceae, or the fruit or seed of such a plant. This variety of plants (lately called pulses) have pods that contain seeds. Beans and peas are examples of legumes. Legumes are used for food, feed or as soil-improving crops due to their root characteristic.

The delicate chickpea flowers are produced singly or in pairs and can be white, pink, purple or blue in color.

The chickpea is thought to have originated in Turkey, Syria and Iran (http://www.kew.org/science-conservation/plants-fungi/cicer-arietinum-chickpea). It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Domesticated chickpeas have been found in the aceramic levels (without pottery) of Jericho and in Çayönü in Turkey. They were in Neolithic pottery at Hacılar, Turkey. They were found in the late Neolithic period (about 3500 BCE) at sites in Greece. In southern France, Mesolithic layers in a cave at L'Abeurador, Aude (south-central France) have yielded wild chickpeas carbon dated around 6790 BCE.

Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE). Albertus Magnus, a 13th century Bishop mentions red, white, and black varieties in his writings.

Wikipedia lists the following kinds of chickpeas:
'Desi' which has small, darker seeds and a rough coat is grown mostly in India and other parts of the Indian subcontinent, as well as in Ethiopia, Mexico, and Iran. 'Desi' is probably the earliest variety because it closely resembles seeds found on archaeological sites and the wild ancestor of domesticated chickpeas, which only grows in southeast Turkey, where it is believed to have originated.

'Bambai' chickpeas are also dark but slightly larger than 'Desi'.

'Kabuli' is lighter colored, larger, and with a smoother coat, and is mainly grown in the Mediterranean, Southern Europe, Northern Africa, South America, and the Indian subcontinent.

An uncommon black chickpea, ceci neri, is grown only in Apulia, in southeastern Italy. It is larger and darker than the 'Desi' variety.

Green chickpeas are common in India.

Chickpeas used for leblebi are selected for shape, size, color, and harvesting time, and vary by cultivar. Generally, large-seeded (8 –9 mm in diameter), lighter-colored, round, and smooth surfaced kabuli chickpeas are preferred; a thick seed coat and hull, easy to remove from the kernel is requisite. Harvesting time determines the tempering process and quality of leblebi; chickpeas are cleaned and classified by size, with undeveloped, damaged, shrunken, and broken chickpeas discarded (https://en.wikipedia.org/wiki/Leblebi).

Leblebi is produced through a long and laborious process. To begin with, the chickpeas are heated (tempered) in special ovens  3 times on 3 separate days. After the third heating they are spread out to rest. This process takes approximately 15-20 days.

The night before leblebi is going to be made the chickpeas are dampened. The following day they are warmed in the special pan and lightly pressed with what is called a ‘mafrak’ (also known as tokmak or varak, a cylindrical piece of preferably poplar wood that is at least 30 cm in diameter) to get the skins off. During this process some chickpeas brake into two halves. These are separated by the use of a sieve from the whole chickpeas.

‘The broken leblebi’ are turned into leblebi flour. If the rest of the leblebi is roasted one more time little black specks appear on the chickpeas. They are then called ‘çifte kavrulmuş’-‘double roasted’ which is an expression often used within the Turkish food industry. Tea biscuits or Turkish delight-lokum can be double roasted, for instance.

Chickpea flour is gluten free and therefore can be consumed by people who have Celiac disease.

There is also a wide variety of types of leblebi that I don’t care for. It is said that there can be up to forty kinds of leblebi such as chocolate covered, sugar coated, peppered, candied, with mastic, with clove, etc. Leblebi has been introduced to North Africa, the Middle East, Europe and even North America.

The Armenian-Turkish composer Dikran Tchouhadjian (1837-1898) composed an operetta titled Leblebidji Hor-Hor Agha (The Chickpea Vendor Hor-Hor Agha) in 1875.

Chickpea and beef stew goes well with rice.

                          
For a tasty hummus, all you need is chickpeas, tahini (paste made from toasted, hulled, ground sesame seeds), garlic, sea salt, extra virgin olive oil and lemon juice.

Chickpeas are a good source of fiber, protein and iron making them desirable in a vegetarian diet. They have a mild, subtle taste that pairs well with many other ingredients.

Wikipedia informs us that the name chickpea traces back through the French chiche to cicer, Latin for 'chickpea'. The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites chick-pea in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388.

The word garbanzo came first to American English as garvance in the 17th century, from an alteration of the Old Spanish word arvanço, being gradually anglicized to calavance. The current form garbanzo comes directly from modern Spanish. It’s been suggested that the origin of the word may derive from a Greek word or possibly, from two Basque (a non-Indo-European tongue) words forming a compound meaning dry seed.

I must say that chickpea coffee would not make the list of how I love chickpeas. In the early fifties I remember the scarcity of certain items. The lack of one of these, coloring pencils, concerned me in particular until the stationary my aunt frequented to get me story books received several boxes of them. About the lack of good coffee in those days I was informed later. Ground chickpeas would be added to the little amount of coffee there was and boiled. How could this satisfy any true coffee drinker? I guess at a time when there was no alternative they had do make do.

In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee. In the First World War, they were grown for this use in some areas of Germany.

People still seem to brew chickpeas instead of coffee around the world. All that needs to be done is roast some chickpeas in a 300 degree oven until they're the color of roasted coffee beans, then grind the nuggets to the consistency of percolator-type coffee. I wouldn’t know.

                                                                                           Dry chickpeas