Overview

The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein and have a nutty, mildly earthy flavor with a creamy texture when cooked. It is one of the earliest cultivated legumes, with 7,500-year-old remains found in the Middle East [1].

Origin and history

The chickpea was domesticated in the Fertile Crescent, with archaeological evidence from sites in present-day Turkey and Syria dating to around 5500 BCE [1]. From there it spread across the Mediterranean, South Asia, and East Africa along trade routes. Two main types emerged: the smaller, darker desi chickpea (common in South Asia and Ethiopia) and the larger, cream-colored kabuli type (dominant in the Mediterranean and Middle East) [7]. The Spanish name “garbanzo” entered English via Spanish colonization of the Americas, where the legume was established by the 16th century [6].

Varieties and aliases

  • Desi chickpea: Small, dark brown or black seed coat; the older type, grown primarily in South Asia and Ethiopia.
  • Kabuli chickpea: Larger, cream-colored, with a thinner seed coat; dominant in Mediterranean, Middle Eastern, and Western markets.
  • Garbanzo bean: Common Spanish-derived name in the Americas and English-language markets.
  • Ceci bean: Italian name (ceci).
  • Chana: Hindi and Urdu name for desi chickpeas; also refers to split chickpeas (chana dal).
  • Bengal gram: English colonial-era name for desi chickpeas, still used in Indian trade.
  • Hummus: Arabic for chickpea; also the name of the dip.

Culinary uses

Chickpeas are used whole, split, or ground into flour (besan, gram flour). Whole chickpeas anchor hummus (pureed with tahini, lemon, garlic) across the Levant and Egypt [3]. In South Asia, chana dal (split desi chickpeas) is cooked into dal, curries, and snacks like chana masala. Chickpea flour is the base for pakoras, socca (French chickpea pancake), and farinata (Italian). In the Arab world, chickpeas appear in koshari (Egyptian rice-lentil-macaroni dish), shorbat hummus (chickpea soup), and maftoul (Palestinian bulgur pearls) [3]. In Iran, chickpeas are essential to abgoosht (lamb-and-legume stew), ash-e reshteh (herb-legume soup), and nan-e nokhodchi (chickpea flour cookies) [4]. In the Philippines, chickpeas appear in pochero (tomato-based stew with beef, chorizo, saba banana) [2]. In Guatemala, garbanzos en miel (chickpeas in spiced panela syrup) is a Lenten dessert. In Peru, garbanzos are used in carapulcra (dried potato and pork stew) and Lima Sunday stews.

Cross-cuisine context

Chickpeas have no direct analogue in pre-contact Mexican cuisine, as the legume was introduced by the Spanish. However, in contemporary Mexican cooking, garbanzos appear in caldo de garbanzo (chickpea soup) and as a component of some guisados (stews). The closest functional analogue in the Mesoamerican legume tradition is the common bean (Phaseolus vulgaris), which fills a similar role as a protein-rich, slow-cooked staple in soups, stews, and fillings.

In Korean cuisine, chickpeas are not traditional but have appeared in modern Korean-American cooking, such as David Chang’s chickpea hozon (fermented chickpea condiment) at Majordomo in Los Angeles. No widely recognized analogue exists in Korean cuisine; the soybean (for doenjang, ganjang, tofu) is the dominant legume.

In Persian cuisine, chickpeas are foundational, appearing in ash, khoresh, and abgoosht [4]. The closest analogue in Mexican cuisine is the common bean, which similarly anchors soups, stews, and refried preparations.

Notes for cooks

  • Dried chickpeas require soaking (8 to 12 hours) before cooking. A pinch of baking soda in the soak water can help soften the skins.
  • Canned chickpeas are a functional substitute for cooked dried chickpeas in most recipes. Rinse and drain to reduce sodium and remove canning liquid.
  • Chickpea flour (besan, gram flour) is not interchangeable with wheat flour in baking without recipe adjustments; it has no gluten and a distinct earthy flavor.