Legume
Chickpea
Chickpea (garbanzo) is a round beige pulse used whole in stews and salads, pureed in hummus, ground into besan flour for batters and sweets, and fried in falafel. Kabuli types are larger and creamier; desi types are smaller, darker, and often split as chana dal. Nutty and mild, chickpeas hold shape when simmered and whip smooth when blended. Canned and dried forms dominate retail outside producing regions.
Also known as: Chana / Kabuli chana, Hummus / Hommos bean, Garbanzo, Ceci, Garbanzo
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History
Chickpeas were domesticated in the Fertile Crescent among the earliest pulse crops.
Desi chickpeas became central to South Asian dals, flours, and snack foods.
Chickpeas spread across the Mediterranean as a staple of stews, purees, and fritters.
Canned chickpeas and industrial besan made the pulse a global convenience ingredient.