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42 relations: Abgoosht, Aquafaba, Bikaneri bhujia, Bonda, Boondi, Burmese tofu, Caldo tlalpeño, Chakhchoukha, Chakli, Chana masala, Chickpea, Chickpea bread, Chickpea noghl, Ciceri e Tria, Cocido lebaniego, Dhokla, Falafel, Farinata, Ganthiya, Gram flour, Guasanas, Hummus, Kadhi, Keledoş, Khaman, Laddu, Lagane e cicciari, Leblebi, List of legume dishes, Lists of prepared foods, Minestra di ceci, Msabbaha, Mysore pak, Pakora, Papadum, Patrode, Puchero, Sev (food), Shiro (food), Soan papdi, Steaming, Topik.
Abgoosht
Abgoosht (Âbgušt,; literally "meat juice") is an Iranian stew.
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Aquafaba
Aquafaba is the name for the viscous water in which legume seeds such as chickpeas have been cooked.
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Bikaneri bhujia
Bikaneri bhujia, often simply called bhujia, is a popular crispy snack prepared by using moth beans and besan (gram flour) and spices, originating from, Bikaner, a town in the western state of Rajasthan in India.
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Bonda
Bonda is a typical Indian snack that has various sweet and spicy versions of it in different regions.
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Boondi
Boondi (बूंदी,بوندی, bundi) or Bundiya (বুন্দিয়া) is an Indian dessert made from sweetened, fried chickpea flour.
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Burmese tofu
Burmese tofu (တိုဖူး; or) is a food of Shan origin, made from water and flour ground from yellow split peas and the Burmese version of chickpea flour, also known as ''besan'' flour, in a fashion similar to polenta.
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Caldo tlalpeño
Caldo tlalpeño, is a traditional dish from Mexico which contains chicken meat, and chickpeas, carrots, and green beans, submerged in a chicken broth with garlic and onion, seasoned with epazote and chipotle chili.
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Chakhchoukha
Chakhchoukha, chekhechoukha or chakhchoura (شخشوخة) is a dish of Algerian cuisine, eaten often on festive celebrations, especially popular in the Aurès region.
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Chakli
Chakli is a savoury snack from India.
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Chana masala
Chana masala (literally "mix-spiced small-chickpeas"), also known as channay, chole masala, chole or chholay (plural), is a dish from the Indian subcontinent; notable in Indian and Pakistani cuisine.
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Chickpea
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae.
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Chickpea bread
Chickpea bread (Nohut ekmeği) is a type of bread made from chickpea flour from the Albania and Turkey.
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Chickpea noghl
Chickpea noghl (Leblebi şekeri), or sugar-coated Chickpea, is a traditional Iranian and Afghan, Turkish confection.
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Ciceri e Tria
Ciceri e Tria is a pasta dish in Italian cuisine that originated from Arabs who once ruled in Apulia.
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Cocido lebaniego
Cocido lebaniego is a traditional dish from the region of Liébana in Cantabria, Spain.
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Dhokla
Dhokla (ઢોકળા ḍhōkḷā) is a vegetarian food item that originates from the Indian state of Gujarat.
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Falafel
Falafel or felafelOxford University Press,, Oxford Dictionaries Online, Retrieved 2017-06-26.
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Farinata
Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Elba island.
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Ganthiya
Ganthiya, gathiya or gathia (ગાંઠિયા/ગાંઠીયા) are deep fried Indian snacks made from chickpea flour.
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Gram flour
Gram flour or chickpea flour or besan (बेसन; ပဲမှုန့်; بيسن), is a pulse flour made from a variety of ground chickpea known as Bengal gram.
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Guasanas
Guasanas is a dish from Mexico consisting of chickpeas, water and salt.
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Hummus
Hummus (or; حُمُّص, full Arabic name: hummus bi tahini حمص بالطحينة) is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.
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Kadhi
Kadhi or karhi is a dish originating from the Indian subcontinent.
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Keledoş
Kalle Joosh or Kaljoosh a typical Persian āsh which includes meat (optional), kashk, green lentils, white beet (collected from the mountains) and chickpeas.
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Khaman
Khaman is a food common in the Gujarat state of India made from soaked and freshly ground channa dal or channa flour (also called gram flour or besan).
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Laddu
Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent.
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Lagane e cicciari
Lagane e cicciari (or lagane e cirici, lagane e ceci) is a dish from the Calabria region of southeastern mainland Italy.
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Leblebi
Leblebi (leblebi; Qdameh, Qudamah; Persian: نخودچی Nokhodchi; Sicilian: Càlia) is a snack made from roasted chickpeas, common and popular in Algeria, Iran, Syria and Turkey, and sometimes seasoned with salt, hot spices, dried cloves, or candy coated.
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List of legume dishes
This is a list of legume dishes.
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Lists of prepared foods
This is a list of prepared foods list articles on Wikipedia.
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Minestra di ceci
Minestra di ceci (chickpea soup) is a soup in Italian cuisine prepared with chickpeas as a primary ingredient.
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Msabbaha
Msabbaha (مسبحة, also romanized musabbaha, literally "swimming") is a variation of hummus popular in the Levant.
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Mysore pak
Mysore pak originally called as Mysuru Paakahttp://newsable.asianetnews.com/life/does-the-royal-sweet-mysore-pak-have-a-pakistan-connection (Paaka means a sweet syrup) is an Indian sweet prepared in ghee that is popular in Southern India.
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Pakora
Pakora, also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a fried snack (fritter).
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Papadum
A papadum is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame).
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Patrode
Patrode or Alu Vadi is a vegetarian dish in Konkani cuisine, Malvani cuisine, Maharashtrian cuisine and Gujarati cuisine of India.
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Puchero
Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands.
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Sev (food)
Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil.
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Shiro (food)
Shiro is a homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal.
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Soan papdi
Soan papdi (also known as patisa, son papri, sohan papdi or shonpapri) is a popular Indian dessert.
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Steaming
Steaming is a method of cooking using steam.
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Topik
Topik or topig is an Armenian dish, sometimes thought of as a vegetarian meatball, consisting of a chickpea- based paste, usually mixed with potatoes or flour, surrounding a filling of onions, nuts, and currants, and flavored with herbs, spices, and tahini.
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References
[1] https://en.wikipedia.org/wiki/List_of_chickpea_dishes
