Chickpeas / Garbanzo Beans

Chickpeas, also called garbanzo beans, are edible legumes with a nutty flavour and firm, creamy texture when cooked. The two English names refer to the same legume. Chickpeas are widely used in Mediterranean, Middle Eastern, South Asian and North African cuisines and are sold dried, canned or cooked.

Chickpeas and garbanzo beans

“Chickpea” and “garbanzo bean” are interchangeable names for the same ingredient. The dried seed is commonly round and beige, although varieties differ in size and colour. Chickpeas can also be milled into chickpea flour, known as gram flour or besan in several culinary traditions.

Preparing dried and canned chickpeas

• Dried chickpeas: sort and rinse, then soak in plenty of water if using a method that calls for soaking. Drain and simmer in fresh water until fully tender. Cooking time varies with age, variety and equipment.
• Canned chickpeas: drain and rinse if required by the recipe. They are already cooked and can be added to salads, soups, stews and other preparations.
• Cooking liquid: reserve some liquid from home-cooked chickpeas when useful for adjusting hummus or other purées. The liquid from canned chickpeas, often called aquafaba, can also be used in selected recipes.

Culinary uses

Chickpeas are used in hummus, falafel, chana masala, salads, stews, soups and vegetable dishes. Whole chickpeas add texture to salads and braises; cooked chickpeas can be puréed for dips and spreads. Chickpea flour is used in batters, flatbreads, fritters and other preparations.

Storage and handling

Store dried chickpeas in a cool, dry place in a sealed container. Refrigerate cooked chickpeas promptly in a covered container and use within the storage period established by your food-safety plan. Keep canned products according to the label and refrigerate unused portions after opening in a suitable covered container.

Example: blend cooked chickpeas with tahini, lemon, garlic and olive oil for hummus, or simmer them with spices and tomatoes for chana masala.

Chef’s tip: cook dried chickpeas until completely tender for a smooth hummus. Reserve a little cooking liquid to adjust the texture without diluting the flavour.

Key distinction: Chickpea and garbanzo bean are two names for the same legume. Chickpea flour is made by milling the dried seeds; it is not the same as whole cooked chickpeas.