Chickpeas in our A-Z - Cooking Index
The chickpea is an edible legume of the family Fabaceae.
There are two main kinds of chickpea:
Chickpeas are high in protein, and one of the earliest cultivated vegetables. 7,500-year-old remains have been found in the Middle East.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as besan and used primarily in Indian cuisine), ground and shaped in balls and fried as falafel, fermented to make an alcoholic drink similar to sake, stirred into a batter and baked to make farinata, cooked and ground into a paste called hummus or roasted, spiced and eaten as a snack.
Dried chick peas need a long cooking time (1-2 hours) but will not easily fall apart when cooked longer. If soaked for 12-24 hours before use, cooking time can be considerably shortened (30 mins).