Deutsch: Kichererbse / Indian: Kadala, Kabuli Chana
The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Other common names for the species include garbanzo bean, ceci bean, sanagalu, chana, hummus and Bengal gram.
In the food context, chickpeas are a type of legume that is widely used in Middle Eastern, Indian, and Mediterranean cuisine. Chickpeas are also known as garbanzo beans, and they are a good source of protein, fiber, and various vitamins and minerals.
Here are some examples of dishes that use chickpeas as a primary ingredient:
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Hummus: A popular Middle Eastern dip made with chickpeas, tahini, lemon juice, and garlic.
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Chana Masala: An Indian dish made with chickpeas cooked in a spicy tomato-based sauce.
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Falafel: A Middle Eastern dish made with ground chickpeas, herbs, and spices that are shaped into balls and deep-fried.
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Chickpea Salad: A salad made with cooked chickpeas, vegetables, herbs, and a dressing.
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Roasted Chickpeas: Chickpeas that are roasted in the oven with spices like cumin and paprika until crispy.
Similar legumes to chickpeas include:
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Lentils: A type of legume that is widely used in Indian and Middle Eastern cuisine. Lentils can be used in soups, stews, salads, and dips.
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Black beans: A type of legume that is widely used in Latin American cuisine. Black beans can be used in soups, stews, salads, and dips.
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Fava beans: A type of legume that is widely used in Middle Eastern and Mediterranean cuisine. Fava beans can be used in soups, stews, salads, and dips.
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Kidney beans: A type of legume that is widely used in American and Mexican cuisine. Kidney beans can be used in chili, soups, stews, salads, and dips.
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Mung beans: A type of legume that is widely used in Indian and Southeast Asian cuisine. Mung beans can be used in soups, stews, salads, and desserts.
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