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List of chickpea dishes

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Farinata

This is a list of chickpea dishes and foods that use chickpeas (also known as garbanzo beans) or chickpea flour (gram flour) as a primary ingredient.

Chickpea dishes

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Guasanas
Hummus
Falafel.
Marqa, with the chickpeas visible on the surface. This is part of the dish Chakhchoukha, which is also served with rougag, a flatbread.
Mysore pak is a rich, sweet dish prepared with ghee, sugar, gram flour, and often cardamom.
  • Abgoosht – Kind of traditional and original Iranian stew and food
  • Aquafaba – Residual water from cooking legumes, used in recipes to substitute egg whites
  • Beguni - Deep-fried gram flour-dipped eggplant, popular in Bangladesh. The European version is known as aubergine fritters
  • Besan barfi
  • Besan halwa – Confections often made from nut butters or flours
  • Bhajji – Spiced fritter originally from the Indian subcontinent
  • Bikaneri Bhujia – Indian snack food
  • Bonda (snack) – Deep-fried potato snack
  • Boondi – Indian snack made from fried chickpea flour
  • Bread pakora – Indian deep-fried snack
  • Burmese tofu – includes chickpea flour in its preparation
  • Caldo tlalpeño – Chicken and vegetable soup in Mexican cuisine
  • Chakhchoukha – Algerian dish of torn bread and stew
  • Chakli – Savoury Indian snack
  • Chana dal – Dried, split pulses used for cooking
  • Chana masala – Chickpea dish from the Indian subcontinent
  • Chickpea bread
  • Chickpea noghl
  • Ciceri e Tria – Italian pasta dish
  • Cocido madrileño – Spanish chickpea-based stew
  • Cocido lebaniego – Traditional dish from Cantabria containing chickpeas
  • Dhokla – Indian vegetarian dish
  • Falafel – Middle Eastern fried bean dish
  • Farinata – Chickpea pancake
  • Ganthiya – Indian snack food
  • Guasanas – a dish from Mexico consisting of chickpeas, water and salt. The chickpeas are steamed and shelled before serving.
  • Hummus – Middle Eastern chickpea puree dish
  • Kadhi – Yogurt-based Dish from India
  • Karantika – Algerian street dish – Algerian chickpea flan
  • Keledoş – Soup of Iran, Armenia, Azerbaijan, and Turkey
  • Khaman – Snack in Gujarat, India
  • Laddu – Spherical sweet from the Indian subcontinent
  • Lagane e cicciari – Italian pasta dish
  • Leblebi – Turkish toasted chickpea snack
  • Meia-desfeita – Portuguese cod and chickpea dish
  • Minestra di ceci – Italian soup based on chickpeas
  • Msabbaha – Variation of hummus
  • Mysore pak – Sweet dish in India
  • Pakora – Spiced fritter originally from the Indian subcontinents
  • Panelle - Fried Italian chickpea fritters, common street food in Sicily.
  • Panisse - Smaller and thicker sort of socca from Marseille to Nice
  • Papadum – Flatbread from the Indian subcontinents
  • Patra – Vegetarian dish from India
  • Pitaroudia — chickpea fritters or dumplings, in Greek cuisine
  • Puchero – Spanish and South American stew
  • Revithada — dish, in Greek cuisine, that involves baked chickpeas
  • Revithia — chickpea soup, in Greek cuisine
  • Sev – Indian snack food
  • Shiro – Powdered stew in Ethiopia and Eritrea
  • Socca – Chickpea pancake
  • Sohan papdi – Indian dessert
  • Topik – chickpea-based meze dish belonging to the cuisine of Istanbul, contribution of Turkish Armenians
  • Zunka/Pithla – Vegetarian traditional dish of India
  • Vada pav – Indian fast food item

See also

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Further reading

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  • Gisslen, W.; Griffin, M.E.; Bleu, Le Cordon (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. p. 762. ISBN 978-0-471-66377-5.