Chickpeas

• Cooking Guide

Garbanzo Bean, Italian Cece bean

A prominent ingredient in Mediterranean, Middle Eastern, and East Indian dishes such as minestrones, hummus, and falafel, whole Chickpeas have a mild yet hearty flavor and keep their unique round shape when cooked. In addition to being a good source of protein and calcium, Chickpeas are especially high in iron. They serve as a good foil for strong spices like curry powder, cumin, and cayenne pepper as well as pungent vegetables such as onions and garlic.

Availability in our stores: bulk and canned (as Garbanzo Beans).

Chana dal (Indian chickpea)

The words "chana dal" mean "split chickpeas." (Chana gram is a whole chickpea). Chana dal are baby chickpeas that have been split and polished. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes.

The word dal (or dhal) has a very loose and varied definition in India, embracing all split pulses-beans, peas, and lentils (though it can also refer to whole pulses, or gram, in some regions) — as well as the dishes made from them.