Glossary of food terms: C

Chickpea

A small legume that was first grown in the Levant and ancient Egypt, and is now used in cuisines all around the world. In Indian cookery, finely milled chickpea flour, called gram flour or besan flour, is used to make some kinds of batter.

Chickpeas are a major ingredient in many Middle Eastern dishes, such as hummus (the Arabic word for chickpea), a paste made from chickpeas and tahini (sesame paste) mixed with garlic and lemon, and falafel. In Spain and some parts of the US, chickpeas are known as 'garbanzos'.

Chickpeas are usually sold in dried form, whether split or not, or canned, but may also be eaten fresh. If using dried chickpeas, soak them overnight before use.

• Slow-roast lamb with chickpea mash
• Chickpea soup with socca
• Falafel burger with hummus
• Warm chickpea salad with spiced mushrooms

You can read more about pulses and soya in our Cook's Guide.