Cicer arietinum L. (Chickpea): A Mini-review

Cicer arietinum (chickpea) is an annual herbaceous crop and the world’s third most important food legume, belonging to the genus Cicer. Chickpea is rich in carbohydrates, proteins and bioactive compounds. A variety of climatic and environmental conditions influence chickpea growth, development and grain yield. Its significance and utilization for several health diseases have been cited in ancient manuscripts and the Ayurvedic system of medicine. Determining the origin and dispersal routes of this plant has been one of the most interesting issues among botanists. This review gives an outline of the available literature on morphological characteristics, origin, habitat features, nutritional compositionand medicinal uses of the chickpea. Chickpea is cultivated in a wide variety of agroecological conditions worldwide, especially in arid and semi-arid climates. It is susceptible to soil type, soil pH, waterlogging, temperature (drought and cold), annual rainfall, salinity, high boron, insect and pathogen attacks, herbicidesand weeds, especially broad-leafed weeds. Chickpea originated in the Mediterranean/Fertile Crescent from Cicer reticulatum through mutants and spread to Central Asia and likely in parallel from Central Asia to South Asia (India) and East Africa (Ethiopia). It is a chief source of sustainable, inexpensive protein, also abundant in complex carbohydrates, fatty acids, isoflavones, vitamins, minerals and dietary fiber. Cicer arietinum possesses several medicinally significant activities such as antimicrobial, antioxidant, anti-inflammatory, anti-hypercholesterolemia, anti-hepatotoxicity, anti-hyperglycemia, anti-cancer and nephrolithiasis.