Small in stature but packed full with rich nutrients, the chickpea has a long and storied role in international cuisine making it one the most unique legumes available. “That which we call a rose by any other name would smell as sweet.” wrote Shakespeare in Romeo and Juliet, and the same can be said, in fact, for the chickpea. The name “chickpea” is an Anglicized version derived from the French word “chiche” which comes from the Latin “cicer.” The Spanish name for chickpea, which also appears in many English countries, is “garbanzo” coming from the Old Spanish word “arvanço.” And finally, this amazing pea is known simply as “hummus” in Arabic.
Chalked full with all the right stuff, the chickpea provides protein, dietary fiber, folates, and dietary minerals like iron and phosphorus that are key players in a healthy diet. In fact, chickpeas are so loaded with protein that they beat out all fruits, vegetables, and many other legumes and cereals in that department.
So dynamic is the chickpea that it can be prepared in cold salads, cooked in stews, ground into flower, and mashed into spreads. A tantalizing and unique ingredient, chickpeas are produced in India 10 times more than the next leading country, and the cultural heritage is seeped into its delicious taste.
Some delicious, healthy, and cross-cultrual recipes that chickpeas are center stage in include hummus, which is ground chickpea usually mixed with tahini and other desired spices; Silene Vulgaris stew, which is a popular dish in Manchego cuisine; Chana Masala, a popular recipe in Indian cuisine; and Halua, a sweet, flour-based dish cooked all across Asia.
Trivia
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