The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as...

is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/kaala chana, a chickpea. It is a staple ingredient in the cuisines...

Chickpea salad, sometimes called hummus salad (Arabic: سلطة حمص), using the Arabic word for 'chickpea', is a salad in Arab cuisine. It consists of whole...

Chickpea protein is obtained from chickpeas (Cicer arietinum) using different extraction processes based either on the isoelectric pH point, air classification...

Chickpea noghl (leblebi şekeri), or sugar-coated chickpea, is a traditional Iranian, Afghan, and Turkish confection. It is made by boiling sugar with...

This is a list of chickpea dishes and foods that use chickpeas (also known as garbanzo beans) or chickpea flour (gram flour) as a primary ingredient....

particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both. Falafel is often served in a pita, samoon, laffa, or wrapped...

Chickpea bread (Albanian: Qahi/Bukë me qiqra; Turkish: Nohut ekmeği) is a type of bread made from chickpea flour from Albania and Turkey. Notably, instead...

This is a list of diseases of chickpeas (Cicer arietinum) Common Names of Diseases, The American Phytopathological Society...

Soybean – made from soynuts (roasted soybeans) Sunflower seed Hummus or chickpea spread Nut and seed butters have a high content of protein, fiber, and...

or chole) is a chickpea curry originating in the Indian subcontinent. It is a staple dish in North Indian cuisine. Along with chickpeas, the ingredients...

Didymella rabiei, commonly called chickpea ascochyta blight fungus, is a fungal plant pathogen of chickpea. Didymella rabiei is the teleomorph of Ascochyta...

حُمُّص ḥummuṣ, "chickpeas"), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with...

cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour. Farinata is a typical preparation of the northwest Mediterranean...

լեբլեբուBulgarian: леблебия)[citation needed] is a snack made from roasted chickpeas, common and popular in Iran, Palestine, Jordan, Syria, Lebanon, Iraq,...

Chickpeas are a major pulse legume grown in Nepal, either by themselves or as an intercrop with maize or rice.Chickpeas are an important legume to the...

Vegetables Beans Bell pepper Cabbage Chickpea Cowpea Eggplant Lentil Pomegranate Split pea Spinach Tomato Tarkhineh Herbs and spices Advieh Barberry Black...

and chickpea pickle is prepared by marinating grated raw green mango with salt and turmeric powder for one day and mixing it with soaked chickpea and...

of street food), along with the traditional accompaniments of either a chickpea or a white pea preparation, drizzled with yogurt, tamarind chutney and...

Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with turmeric, cayenne, and ajwain before...

fruit guava kinnow lemon lime mandarin orange mangoes mulberries orange chickpea kulthi (horse gram) lobias masoor mung bean pigeon pea toria Urad bean...

Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) is a food prepared by coagulating soy milk and then pressing the resulting...

the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). The closest approximation in Western...

Poichichade, also known as céserade (from ceze, meaning "chickpea" in Occitan), is a chickpea puree originating from the south of France. This culinary...

(flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served...

from the genus Mesorhizobium, which was isolated from root nodule of the Chickpea (Cicer arietinum) in Spain. The species Rhizobium mediterraneum was subsequently...

vendors. It has similarities to pies, pancakes, and flans and consists of a chickpea batter topped with beaten egg and baked, and is served with harissa and...

Aquafaba (/ˌɑːkwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was the discovery of the French musician...

Asia. Its best-known and only domesticated member is Cicer arietinum, the chickpea. 45 species are accepted: Cicer acanthophyllum Boriss. Cicer anatolicum...

mixture of yellow moong dal or urad dal (Mung bean or Vigna mungo), besan (chickpea flour), black pepper, red chili powder, salt and other spices. Banarasidas...