Chickpeas (garbanzo beans)

What is chickpeas (garbanzo beans)? About the ingredient chickpeas (garbanzo beans). Including 473 recipes with chickpeas (garbanzo beans), nutrition data, and where to find it.

Contents

1. About
2. Nutrition facts
3. Where found
4. Food group
5. Weights & measures
6. Recipes452
7. References
8. Related

About

Chick-peas are also known as Spanish beans, garbanzo beans, or ceci peas. They have an irregular shape, firm texture and a nut-like flavor. Excellent in Spanish stew and Italian Minestrone. Especially popular on the West coast of the US.

Hummus, a popular Mediterranean appetizer dip are made with chickpeas.

Types

There are two main kinds of chickpea:

• Desi , which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran.
• Kabuli , which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan,Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent.

Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be considerably shortened by around 30 minutes.

It should be noted that that chickpeas do not cause lathyrism. Similarly named "chickling peas" and other plants of the genus lathyrus contain the toxins associated with lathyrism.

Recipes using chickpeas (garbanzo beans)

There are 452 recipes that contain this ingredient.

All 452 recipes

Created: July 5, 1999 Last updated: almost 6 years ago