| Fusarium arthrosporioides | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Sordariomycetes |
| Order: | Hypocreales |
| Family: | Nectriaceae |
| Genus: | Fusarium |
| Species: | F. arthrosporioides |
| Binomial name | |
| Fusarium arthrosporioides Sherb., (1915) | |
| Synonyms | |
Fusarium roseum var. arthrosporioides(Sherb.) Messiaen & R. Cass., (1981) | |
Fusarium arthrosporioides is a fungal plant pathogen affecting chickpea.
The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.
Hummus, also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.
Falafel is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.
Farinata, socca, torta di ceci, cade,calentica or fainá is a type of thin, unleavened pancake or crêpe made from chickpea flour.
Piyaz is a bean salad or meze in Turkish cuisine and Persian cuisine that is made from any kind of boiled beans with raw onion, parsley and sumac. Optionally, a boiled egg can be added to this dish.
Shiro, also called shiro wat, or tsebhi shiro, is a stew served for either lunch or dinner, originating from Ethiopia and Eritrea. An essential part of Eritrean and Ethiopian cuisine, its primary ingredient is powdered chickpeas or broad bean meal and often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers. Shiro is served atop injera or kitcha. Tegabino shiro is a type of shiro made from heavily spiced legume, chickpea, field pea, or fava bean, oil, and water. It is brought bubbling to the table in a miniature clay pot or shallow aluminum pan. It is often consumed with dark or sergegna injera.
Chole bhature is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala and bhatura/puri, a deep-fried bread made from maida.
Panelle are Sicilian fritters made from chickpea flour and other ingredients, usually including water, salt, pepper, olive oil, and finely chopped parsley. They are a popular street food in Palermo and are often eaten between slices of bread or on a sesame roll, like a sandwich. These sandwiches, called pane e panelle, are usually served with a slice of lemon to be squeezed over the panelle.
Lablabi or lablebi is a Tunisian dish based on chickpeas in a thin garlic and cumin-flavoured broth, served over small pieces of stale crusty bread.
Ghugni or ghuguni or guguni is a curry made of peas or chickpeas. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is a snack native to the Indian subcontinent, especially popular in Eastern India, Northeast India and in Bangladesh.
Kadboli or kadaboli, is a traditional savoury snack prepared in Konkan, India. Kadboli is typically made from a mixture of chickpea, urad, moong and rice flour, salt, and flavourings such as chili, ajwain, or cumin.
Guasanas is a dish from Mexico consisting of green chickpeas, water and salt. The chickpeas are steamed and shelled before serving.
Caldo tlalpeño is a chicken and vegetable soup in Mexican cuisine which contains chicken meat, and chickpeas, carrots, and green beans, submerged in a chicken broth with garlic and onion, seasoned with epazote, cumin and chipotle chili. It is served with avocado slices and diced cheese, and accompanied with lime.
Analı kızlı soup is a soup from Turkey which includes meatballs, tomato, bulgur, and chickpeas. 'Analı kızlı' means, literally, 'with daughters and mothers', daughters being the chickpeas, and mothers the bulgur balls, all in a soup like a yogurt sauce. It is a part of traditional Turkish cuisine.
Toyga is a national meal of Turkish cuisine. It is a yogurt soup cooked with a variety of herbs, wheat and (sometimes) chickpeas.
Yayla çorbası, also known as yoğurtlu çorba, is a Turkish yogurt soup cooked with a variety of herbs, rice, and (sometimes) chickpeas. Variations of it occur throughout the Middle East.
Chickpea salad, sometimes called hummus salad, using the Arabic word for 'chickpea', is a salad in Arab cuisine. It consists of whole cooked chickpeas, lemon juice, garlic, tahini, salt, olive oil, and cumin.
Dabo kolo is an Ethiopian and Eritrean snack and finger food consisting of small pieces of spiced fried dough. Dabo kolo means corn bread in the Amharic language, with dabo for bread, and kolo for corn or roasted barley, chickpeas, sunflower seeds, other local grains and peanuts.
Nan-e nokhodchi, also called Shirini nokhodchi, are cookies made from chickpeas originating in Qazvin, Iran. These are traditionally made from chick-pea flour and flavored with cardamom and garnished with pistachio. They come in varying shapes.
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