Legume

Cicer arietinum

A tier

Cicer arietinum is the chickpea (garbanzo)—beaked seeds in kabuli cream or desi darker forms, nutty and sturdy through hummus, chana masala, farinata, and salads. Among the oldest pulses, it anchors Mediterranean, Middle Eastern, and South Asian cuisines. Dried and canned forms dominate pantries. Soak dry seeds; simmer until creamy inside; blend for hummus; roast for snacks. Aquafaba from cooking liquid whips as egg white substitute. Species covers both major market classes.