Chickpeas (garbanzo beans)

حمص / ḥummuṣ · chickpea · garbanzo

Flavor and role

Nutty, chestnut-like legumes that turn floury when cooked. Ground, they become creamy smooth.

Typical dishes and uses

Hummus, falafel, chana masala, Moroccan harira soup

Substitutes

1 can chickpeas (400 g, 240 g drained) = 100 g dried. Can be replaced with white beans.

Storage

Dried chickpeas keep 1 year sealed at room temperature. Soak 8-12 hours before use and boil 40-60 minutes. Cooked chickpeas keep 4 days refrigerated, 3 months frozen.

Main countries

India · Türkiye · Lebanon

Used in this book

HummusChana MasalaFalafelHariraKoshariSeven-Vegetable CouscousUzbek PlovBaba ganoush eggplant boatsPindi CholeChana Masala ShakshukaChana Masala Cheese ToastieBiryani Chicken Rice BowlFava and Chickpea Falafel with Parsley Tarator and Sumac OnionsFalafel Banh Mi with Quick Pickles and Sriracha Tahini MayoBaked Falafel Crunch BowlSaffron Lamb Harira with Egg RibbonsHarira Chickpea Toast with Lemon YogurtHummus bil Lahme with Spiced Beef and Pine NutsIndian Tadka Hummus with Curry-Leaf GheeCrispy Chickpea Hummus Toast with Jammy EggCairo Shop-Style Koshari with ShattaKhichdi-Style Koshari with Ghee TadkaCrispy Koshari Bites with Daqqa Tomato DipLamb Seven-Vegetable Couscous with TfayaThai Red Curry Coconut CouscousRoasted Vegetable Couscous Bowl with Whipped FetaTashkent Wedding Plov (To'y Oshi)Gochujang Sweet Potato Chicken Tagine

Updated 2026-10-10