Grinding raw chana to flour makes Besan or gram flour whereas ground roasted chana makes Sattu that is poular in Bihar. Dry split chickpeas are used as Dal.

b) CUISINES

Calentita,Chickpea Stew,Cholley,Chyueeam,Ciceri e Tria,Doubles,Eggplant and Chickpea Skillet,Galician Garbanzo Soup,Garbanzo bean stew,Hummus (Greek),Hummus I,Kuddi,Masaledaar chole,Panissa,Potato-Chickpea Curry,Spicy Chick Pea,Spicy Chickpea Soup and as salads,soups or stews and snacks.

c) USES:

Chickpea is grown in tropical, sub-tropical and temperate regions. Kabuli type is grown in temperate regions while the desi type chickpea is grown in the semi-arid tropics.

Chickpea is valued for its nutritive seeds with high protein content, 25.3-28.9 %, after dehulling.

Chickpea seeds are eaten fresh as green vegetables, parched, fried, roasted, and boiled; as snack food, sweet and condiments; seeds are ground and the flour can be used as soup, dhal, and to make bread; prepared with pepper, salt and lemon it is served as a side dish.

Dhal is the split chickpea without its seedcoat, dried and cooked into a thick soup or ground into flour for snacks and sweetmeats seeds are eaten as a vegetable or added to salads.

Young plants and green pods are eaten like spinach.

A small proportion of canned chickpea is also used in Turkey and Latin America, and to produce fermented food.

Animal feed is another use of chickpea in many developing countries.

An adhesive may also be prepared; although not water-resistant, it is suitable for plywood.

Gram husks, and green or dried stems and leaves are used for stock feed; whole seeds may be milled directly for feed.

Leaves are said to yield an indigolike dye. Acid exudates from the leaves can be applied medicinally or used as vinegar.

In Chile, a cooked chickpea-milk (4:1) mixture was good for feeding infants, effectively controlling diarrhea.

Chickpeas yield 21% starch suitable for textile sizing, giving a light finish to silk, wool, and cotton cloth.

Traditional Medicinal Uses:

Among the food legumes, chickpea is the most hypocholesteremic agent; germinated chickpea was reported to be effective in controlling cholesterol level in rats.
"Glandular secretion of the leaves, stems, and pods consists of malic and oxalic acids, giving a sour taste. In India these acids used to be harvested by spreading thin muslin over the crop during the night. In the morning the soaked cloth is wrung out, and the acids are collected in bottles.

Medicinal applications include use for:

aphrodisiac

bronchitis

catarrh

cutamenia

cholera,

constipation

diarrhea

dyspepsia

flatulence

snakebite

sunstroke, and warts
Acids are supposed to lower the blood cholesterol levels. Seeds are considered antibilious".

Health Benefits of Chickpeas

Nutrients Chickpeas are an excellent source of the essential trace element molybdenum. They are a very good source of fiber, folic acid, and manganese. They are a good source of protein, as well as minerals such as iron, magnesium, copper, and zinc.

Glycemic Index (GI) In a study to determine the GI of various foods, it was concluded that chickpeas have a low GI of 28 - 32.

Protein Pulses such as chickpeas are an important source of macro nutrients, containing almost twice the amount of protein compared to cereal grains.

Cholesterol The fiber in chickpeas helps to decrease blood cholesterol levels by binding bile acids in the small intestine, and preventing re-absorption to the liver.

47 participants took part in a study to compare the effects of a chickpea-supplemented diet and those of a wheat-supplemented diet on human serum lipids. The inclusion of chickpeas in the diet resulted in lower serum total and low-density lipoprotein cholesterol levels.

Diabetes Preliminary evidence suggests the consumption of chickpeas may be beneficial for correcting dyslipidaemia (when the concentration of cholesterol or lipids in the blood exceeds normal limits), and preventing diabetes.

Heart Disease Regular pulse consumption such as chickpeas may reduce risks of coronary heart disease.

Nutrient Values of Chickpeas per 100g

Calories 164kcal	Energy Value 686kj	Total Fat 2.59g	Carbohydrates 27.42g	Sugars 4.80g
Dietary Fiber 7.6g	Protein 8.86g	Sodium 7mg	Zinc 1.53mg	Potassium 291mg
Iron 2.89mg	Magnesium 1.030mg	Copper 0.352mg	Calcium 49mg	Vitamin C 1.3mg
Vitamin E 0.35mg	Vit. B3 (Niacin) 0.526mg	Vitamin B6 0.139mg	Vit. B1 (Thiamin) 0.116mg	Vit. B2 (Riboflavin) 0.063mg

Reference

http://en.wikipedia.org/wiki/Chickpea

The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.

Benders' Dictionary of Nutrition and Food Technology.

USDA National Nutrient Database for Standard Reference.

http://www.elements4health.com/chickpeas.html