What are chickpeas?

Some articles on chickpeas:

Tharid Lamb & Chickpea Stew - Recipe Method
... Put the chickpeas into a large bowl, cover them with cold water and let soak overnight ... The next day, drain the chickpeas and set them aside ... Add the chickpeas, onion, ground and fresh coriander, caraway seeds and pepper return to a boil, then reduce the heat ...
Chummus - History
... Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia ... Though chickpeas were widely eaten in the region, and they were often cooked in stews and other hot dishes, puréed chickpeas eaten cold with tahini do not appear before the ... A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kitāb al-Wusla ilā l-habīb fī wasf al-tayyibāt wa-l-tīb and a purée of ...
Leblebi
... Leblebi (Turkish leblebi) is a kind of snack made from roasted chickpeas, very common and popular in Turkey ... Chickpeas that are used for leblebi processing must conform to some important quality criteria such as shape, size, color, and harvesting time ... The shape, size, and color of chickpeas vary according to cultivars ...
Msabbaha - Ingredients
... In contrast with hummus, the chickpeas here remain whole ... The base of the dish is balila warm cooked chickpeas in their own water with a little added cumin, chopped parsley and lemon juice ... A variation of msabbaha popular in Damascus today serves chickpeas and tahina with melted butter, pomegranate or lemon juice, and pistachios or pine nuts ...
Dal - Common Varieties
... Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel ... Although machines can do this, it can also be done at home by soaking the whole chickpeas and removing the loose skins by rubbing ... Kala chana are small chickpeas with brown skins ...