Chickpeas

Chickpeas (garbanzos) are not peas but beans and are eaten all over Europe, India and the Middle East. There are two kinds of chickpea, the large white garbanzo and the smaller brown dessi. They are sometimes eaten green but usually dried. Chickpeas have a wonderful nutty flavour and are used in soups and stews, to make the dip, hummus, and ground to make a flour, called besan. Dried chickpeas need to be soaked overnight, then cooked in fresh water for about 2 hours, or until tender, then leave in their cooking water to cool. Tinned chickpeas have already been cooked.