List of chickpea dishes

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.

Contents

• Chickpea dishes
• See also
• Further reading

Chickpea dishes

• 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 foodPages displaying short descriptions of redirect targets
• 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 dishPages displaying short descriptions of redirect targets
• 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 TurkeyPages displaying short descriptions of redirect targets
• Khaman  – food common in Gujarat state of India made from gram flourPages displaying wikidata descriptions as a fallback
• Laddu  – Spherical sweet from the Indian subcontinent
• Lagane e cicciari  – Italian pasta dishPages displaying short descriptions of redirect targets
• Leblebi  – Turkish toasted chickpea snackPages displaying wikidata descriptions as a fallback
• 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 subcontinentPages displaying short descriptions of redirect targetss
• Patra  – Vegetarian dish from IndiaPages displaying short descriptions of redirect targets
• 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 originated from Ethiopia and Eritrea
• Socca  – Chickpea pancake
• Sohan papdi  – Indian dessertPages displaying short descriptions of redirect targets
• Topik  – chickpea-based meze dish belonging to the cuisine of Istanbul, contribution of Turkish ArmeniansPages displaying wikidata descriptions as a fallback
• Zunka/Pithla  – Vegetarian traditional dish of India
• Vada pav  – Indian fast food item

See also

• List of legume dishes
• Lists of prepared foods

Further reading

• 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.