The simple chickpea is as healthful as it is flavorful. With a fuzzy, pale green pod, the pea inside is kept fresh and edible straight out of the shell or cooked in a variety of wonderful ways. Chickpeas can be steamed, roasted, cooked into stews, pureed into dips, ground into a flour, sprouted and eaten cold or hot.
The beautiful green pea is filled with dietary fiber, is an impressive source for protein and possesses a calcium content close to that of milk! Who woulda thought?
While we may know this cute little pea by the names “Chickpea” or “Garbanzo bean”, it is also known around the world as Indian pea, bengal gram, kadale kaalu, sanaga pappu, shimbra, Kadala, ceci bean, and chana.
Setting science and history aside, I think it’s time to go make a garlic-flavored batch of Hummus now.