The Versatile Chickpea

Chickpeas are one of the most versatile beans a cook can use. They can be dried, mashed or fried. They can be used in dips or soups. They are the perfect ingredient for any dish , in any season.

Chickpeas have been around since our Neanderthal days. There is evidence of the dried beans in caves found in Southern France. It was first cultivated in Asia and the Middle East in larger quantities. The name comes from the Latin cicer and pease or pea. It was then called chichepea in Medieval France and then shortened to chick pea or by the English who called it the cavalance too.It is also called garbanzo by the Italians which comes from the old Spanish garroba or algarroba although another theory is that it's from the Basque garbantzu.

Chickpeas are a wonderful addition to any dish. They add a rich meatiness and texture to salads along with color .Mashed them and add olive oil and spices to make a creamy, smooth and nutty hummus for dips. Chickpeas are also a wonderful addition to minestrone and pasta e fagiole. They do not become soggy, or mushy. Another way of having them is dried and salted. This is a popular and addictive snack at Italian street fairs. The Greeks love them cooked with spinach and feta cheese ans a tasty side dish.

Chick peas are a wonderful addition to any meal. They add a nuttiness and a meatiness to any salad, soup ro dip. Try them for a delightful variation.