Chickpeas are pale brown and round, they need long soaking and cooking times. A pinch of bicarbonate of soda softens the skins and shortens the cooking time.

Used for the popular Middle Eastern hummus and for Israeli falafel. They’re known as ceci in Italy and garbanzos in Spain.

Try them in:

Algerian veal stew with spinach and chickpeas
Chickpea and falafal pita breads
Organic chickpea and coriander pasta