Chick-peas easily recognisable from their resemblance to hazelnuts. In fact they are a dried pulse – from the plant Cicer arietinum – and need long soaking. I always allow 36–48 hours, and buy the largest I can find. They keep their shape well during prolonged cooking, unlike haricot beans. Canned chick-peas are twice as expensive, but convenient for stews: they do not, I think, make good Hummus.
