Chickpeas

I have the impression that chickpeas are the most talked-about legumes. From eating them whole to making spreads and even sweets, chickpeas are an important staple all over the world. Dried chickpeas need some time to cook, so treat them as HTC beans when preparing. If you buy chickpeas from an Indian store or read an Indian cookbook, you will notice two varieties—kabuli and desi. Kabuli are the larger, lighter cream-colored variety and originated in Afghanistan (hence the reference to Kabul in the name) and the Mediterranean. The desi (Hindi for “local”) variety is smaller, with a higher fiber content, and the seeds are darker (they come with either green or black skins); these are used for chana dal or split chickpeas. Desi chickpeas are also called Bengal gram or kala chana. In India, chickpea flour is made from desi chickpeas, but the flour from both types can be used interchangeably in most recipes without any noticeable differences. Look for fresh green chickpeas at the farmers’ market; they are tender, cook quickly, and are great in salads.