List of chickpea dishes

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

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.

Guasanas

Hummus

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
• Besan barfi
• Besan halwa – Confections often made from nut butters or flours
• Bhajji – Spiced fritter from the middle east and indian subcontinentPages displaying short descriptions of redirect targetss
• 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 and Pakistani 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 – foodPages displaying wikidata descriptions as a fallbackPages displaying short descriptions with no spaces
• Dhokla – Indian vegetarian dish
• Falafel – Middle Eastern fried bean dish
• Farinata – Italian 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
• Kadhi – Dish originating from the Indian subcontinent
• 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 from the middle east and 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 – Italian pancakePages displaying short descriptions of redirect targets
• 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.