Chickpeas Or Garbonzo Beans?

[T-Bone _]

So, I'm having a debate with my sister, and I need help.

[MissyP89]

Chichi (properly "ceci") beans.

Edited December 29, 2008 by MissyP89

[mcts]

garbonzo beans for sure.

[cmotherofpirl]

Depends if you have French/Italian or Spanish leanings. The former calls them chickpea [ as do the English] the latter calls them garbonzo beans.

[CatherineM]

I mostly make hummus with them, so I call them chickpeas since that's what they call them in the middle east. Except in Syria, where they make hummus with fava beans.

[T-Bone _]

[quote name='CatherineM' post='1737744' date='Dec 29 2008, 12:18 PM']I mostly make hummus with them, so I call them chickpeas since that's what they call them in the middle east. Except in Syria, where they make hummus with fava beans.[/quote]

Fava beans and...[i]Chianti[/i]?

[salterrae]

JM + JT

[quote name='cmotherofpirl' post='1737731' date='Dec 29 2008, 03:10 PM']Depends if you have French/Italian or Spanish leanings. The former calls them chickpea [ as do the English] the latter calls them garbonzo beans.[/quote]
Well, if you're all three (like me) you just call 'em both. Whatever comes to mind first.

[Luthien]

I ate a whole can of those by myself the other day.

[cmotherofpirl]

I put them on a salad any chance I get.

[CatherineM]

I'm making falafel as we speak. It takes all day when you start with dried chickpeas.

[cmotherofpirl]

[quote name='CatherineM' post='1737818' date='Dec 29 2008, 04:22 PM']I'm making falafel as we speak. It takes all day when you start with dried chickpeas.[/quote]
recipe?

[CatherineM]

[quote name='cmotherofpirl' post='1737825' date='Dec 29 2008, 02:24 PM']recipe?[/quote]

The easy way is two cans of chickpeas rinsed and drained, 1/4 cup chopped fresh parsley, 2 potatoes peeled and cubed, 1 onion, 5 cloves of garlic, 2tsp or coriander and cumin, 1tsp salt, and 2tsp baking soda. Put chickpeas, potatoes, onion and garlic into food processor until smooth. Let it stand for an hour. Add spices, baking soda last right before you fry them (I actually bake mine in muffin tins). Make into balls and slightly flatten. Deep fry until golden brown. Serve on pita. I like to add Egyptian wild cucumber pickles or Lebanese pickled radishes on top.

My husband loves hummus. He'll grab the bowl and growl if anyone tries to take it away from him. That's real easy: 2 cans of chickpeas and the juice of one can, 2 tbs minced garlic, 2 tbs chopped parsley, 1/4-1/2 cup of lemon juice, and 2 tbs of oil (tahini or olive oil). I use an immersion blender, but a food processor or regular blender works okay too. This is the low fat version. The regular one calls for 1/4 cup + 2 tbs tahini. You can add some chili powder for a little extra zest.

[cmotherofpirl]

THank you

[icelandic_iceskater]

I call them yucky.

[CatherineM]

[quote name='icelandic_iceskater' post='1737983' date='Dec 29 2008, 04:46 PM']I call them yucky.[/quote]

When all the farm land has been covered by concrete and sub-divisions, and we can no longer afford to grow food to feed to cows, you will grow to love them.