Ceci is a noun that refers to a type of legume plant scientifically known as Cicer arietinum, which belongs to the pea family Fabaceae. It is commonly known as chickpea or garbanzo bean. Ceci are small edible seeds that have a slightly nutty taste and a buttery texture. They are typically round or egg-shaped and come in various colors, including beige, yellow, brown, or black.
Ceci is a staple crop in many regions and is widely cultivated for its nutritional value and versatility in cooking. It is rich in protein, fiber, vitamins, and minerals, making it a valuable ingredient in vegetarian and vegan diets. Ceci can be consumed in many forms, such as whole or ground into flour, and is utilized in a wide range of culinary preparations.
In addition to being a prominent ingredient in traditional Mediterranean, Middle Eastern, and Indian cuisines, ceci is also utilized in soups, stews, salads, and spreads. One of its most well-known preparations is hummus, a popular dip made from mashed cooked chickpeas blended with tahini, olive oil, lemon juice, and garlic. Ceci can also be roasted and consumed as a crunchy snack or used as a base for making falafel, a deep-fried ball or patty made from ground chickpeas and spices.
Overall, ceci is a versatile legume with a distinctive taste that is highly regarded for its culinary and nutritional characteristics.
