Chickpeas for every meal

A main staple of Middle Eastern cuisine for 8,000 years

Chickpeas. They've been around since antiquity, and they're the most popular legume in the world. Italian, Asian and Middle Eastern cultures use them in a variety of dishes. Middle Eastern cultures use them to make falafel (the beans are mashed, formed into balls and deep-fried to be enjoyed in a pita). Then there's the ubiquitous hummus (the chickpeas are ground and formed into a paste, which is perfect for a dip or as a seasoning).
It's no wonder they're such a prevalent part of Middle Eastern cuisine, since they have been a long-standing part in this culture. In fact, they were first cultivated in the Middle East about 8,000 years ago. In Indian cuisine, chickpeas are ground into flour called gram flour (or besan). Chickpeas are widely grown in Western Asia, India and the Mediterranean.
Call them ceci (Italian), garbanzo (Spain), kichererbse (German), revithia (Greek), or whatever you like, since they are known by various aliases. The English version comes from the French chiche, which originates from the Latin cicer.
Chickpeas are round, tan-coloured and have a firm texture and slightly nutty flavour. They are a member of the pea family, and are available dried or pre-cooked in cans.
They were grown in ancient Greece and Rome. Ancient Romans enjoyed them roasted as a snack or in soups. Nowadays, chickpeas are remarkably versatile. You can enjoy them in salads, soups, dips or pasta dishes. While they have a higher caloric intake than other legumes, they're a good source of protein, calcium and iron.
When buying, look for chickpeas that are evenly coloured and free of cracks. Store in a tightly closed container at cool room temperature.
If you buy them dried, they need to be rinsed in cold water before cooking. Because of their tough skins, you will also need to soak them in a pot of cool water for two to three hours before cooking.
Want a nice spring salad? No problem, just grab a can of ready-to-eat chickpeas and mix them with some salt and pepper to taste. Add some chopped parsley and radishes for colour and flavour, along with some almonds or walnuts (since chickpeas have a slightly nutty flavour, they are always great when paired up with nuts).
Italy is a big fan of these legumes and has created a myriad of recipes that feature chickpeas. Liguria offers panissa. There, chickpea flour makes for a hearty dish that is considered a staple of the region. Sicily's pannelle are chickpea fritters with a slightly tangy flavour. This southern Italian island has also conjured up a dish that pairs chickpeas in a pasta soup flavoured with pancetta (Italian ham). Abruzzo offers its creamy, thick vegetable soup known as minestrone di ceci, while Puglia serves up a soup made from chickpeas, spinach and saffron. Ceci alla pisana combines the legumes with anchovies, while minestra di ceci e finocchi pairs chickpeas with fennel.
And then there's pasta e ceci, perhaps one of the most beloved Italian chickpea dishes. After rinsing and soaking about a cup of dried chickpeas, combine in a pot of tomato sauce. Cover the pot and lower the heat. Add two celery sticks for additional flavour (celery and chickpeas are a winning combination). It will take about 30 minutes for the legumes and sauce to blend well. This dish works best with small, tubular pasta, which is sturdy enough for the chickpeas.

Publication Date: 2005-04-03
Story Location: http://tandemnews.com/viewstory.php?storyid=5068