Chickpeas, also known as garbanzos or gram, are an important component of many traditional vegetarian dishes of Indian and Mediterranean origin, and are India’s most important legume (a botanical group that includes peas, beans and lentils). There are many varieties of chickpeas grown throughout the world and in most Australian states.
Roughly spherical, chickpeas have a nutty flavour and provide many nutrients, fibre, protein and carbohydrates. They are also easier to digest than some of the other pulses, which is a general term applied to all dried, edible legume seeds.
Dried chickpeas require a long cooking time, or they can be soaked overnight before cooking. Canned chickpeas are pre-cooked and ready to use in curries and salads. They can also be fried and tossed in spices for a savoury snack.
Chickpeas are also ground to a powder known as besan flour, a gluten-free flour used to make a savoury pancake, flatbread or fritter.
Aquafaba, which is the liquid from drained chickpeas, is commonly used as a vegan substitute for egg white in many recipes, including meringue, mayonnaise and cocktail beverages.
Chana dal is a split and polished black chickpea. This can be used to make a hearty and nourishing dal (legumes, usually split, cooked into a puree with spices and flavourings).
You will find dried chickpeas, canned chickpeas and chana dal in any supermarket. You will find many varieties of legumes at Spice Corner in Fairy Meadow. You can find Australian dried chickpeas at Flame Tree Co-op in Thirroul.
