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Suggested materials
Dry chickpeas, chickpeas soaked in water preferably overnight, trays, pitcher,spoon, measuring cups, bowls, vegetables, olive oil, salt , pepper , glass jar, water
Practical life
Use dry chickpeas for pouring, spooning and Finger grasping.
Encourage children to peel and cut vegetables for chickpea salad.
Involve children to mash chickpeas to make hummus.
Language
Vocabulary
(alternate names for chickpeas, dry, soak, canned, flour etc)
spelling of ‘ch’ digraphs
Names of parts of chickpea seed
Names of different dishes made with chickpeas.
Science
Sprouting of chickpea
Taking seed coat out
Observing that soaked chickpea absorbs water and swells up
chickpea flour is a thickening agent.
Math
Use measuring cups to measure the chickpeas.
Sensorial
Study texture of dried and soaked chickpeas
Cultural
Chick pea is used extensively in Indian and Mediterranean cooking. Identify these places on the world map.
Try different food items made with chick peas from different parts of the world.
Check montessorireflections_geetha for pictures and videos for the activities listed.
You can also modify the activity using other kinds of beans.
Isn’t it amazing how something from our kitchen pantry can help teach so many different things and in different components of the Montessori curriculum to a young child.
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