Chickpea dishes

chickpea dish from the Indian subcontinent

pulse flour made from ground chickpeas

thumb|upright=1.2|Aquafaba from a tin of white beans Aquafaba ( or ) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was discovered by the French musician Joël Roessel.

250px|thumbnail|right|Abgoosht served at a traditional-style restaurant in Iran thumb|right|180px|A dizi dish during consumption Abgoosht or abgusht ( Âbgušt, ; literally "meat broth") is an Iranian stew. It is also called dizi (, ), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas."

Dhokla or dokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.

Farinata (), socca () or farinata di ceci is a type of thin, unleavened pancake or crêpe made from chickpea flour.

dish notable in Indian and Pakistani cuisine, consisting of poori bread with chana masala. it is considered as heavy lunch or dinner meal option.

type of stew

Lablabi or lablebi () is a traditional Tunisian dish based on chickpeas in a thin garlic- and cumin-flavored broth, served over small pieces of stale crusty bread. It is a staple comfort food in Tunisia and is also found in variations in Iraq and other parts of the Middle East.

Leblebi (; ; ; ; ; ; ) is a snack made from roasted chickpeas, common and popular in Iran, Palestine, Jordan, Syria, Lebanon, Iraq, Greece, Turkey and Bulgaria and sometimes seasoned with salt, hot spices, dried cloves, or candy coated.

Spanish stew made with chickpeas and beans

thumb|Chicken chakhchoukha thumb|Algerian chakhchoukha of Biskra Chakhchoukha or chekhechoukha () is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a tomato-based sauce. The dish consists of small pieces of rougag (thin round flatbread) mixed with marqa, a tomato stew. The dish is typically made by boiling the semolina dough in salted water until it is cooked and then rolling it into small balls or tearing it into bite-sized pieces.

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Panella (: panelle) is a Sicilian fritter made with chickpea flour and other ingredients, usually including water, salt, pepper, olive oil, and finely chopped parsley. They are a popular street food in the city of Palermo and are often eaten between slices of bread or on a sesame roll, like a sandwich. Called pane e panelle, these sandwiches are usually served with a slice of lemon to be squeezed over panelle.

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. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.

Musabbaḥa (), also known as msabbaḥa, mashausha (), is a runnier variation of hummus made up of whole garbanzo beans and tahini. It is popular in the Levant.

food in Burmese cuisine

thumb|Oranian karantika

thumb|280px|alt=Chakli formation|Extruding a chakli Chakli is a savoury Indian snack with a spiral shape and spiked surface. It is also known as chakali, chakri or chakkuli

type of Arab salad

Patrode also known as patrodo, patra, or patrodu, is a steamed vegetarian dish made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) in various parts of India.

Indian snack food

pasta dish in the Italian cuisine that originated in Apulia

chicken and vegetable soup in Mexican cuisine

dish

Levantine dish

Khaman is a savoury snack from India that found fame in Gujarat. Khaman is made from ground channa daal or channa gram flour, usually with lemon juice, semolina, and curd. A final tadka can be added, using ingredients such as asafoetida and chillies.

sandwich originating from Trinidad and Tobago

Italian pasta dish

'''' (, (synecdoche); ; ; , ) is a Maghrebi cuisine stew featuring stewed trotters. The dish is largely cooked on Eid al-Adha with the trotters of the sacrificial animal, but also served year-round at souks, and enjoyed during Ramadan. In Moroccan cuisine, hergma is a tagine; in Tunisian cuisine, hergma'' is a lablabi featuring other offal along with the trotters, such as heart and tripe.

Callos is a stew common across Spain, and is considered traditional to Madrid. It is also traditional dish in the Philippines, usually cooked during special occasions, with a slight variations in ingredients such as adding potatoes, and carrots in the stew. In Madrid, it is referred to as callos a la madrileña.

thumb|Algerian trida Trida (Arabic: تريدة), also known as mkafta, is a traditional Algerian dish made with handcrafted square-shaped pasta, chicken, meatballs, chickpeas, and hard-boiled eggs, all served with a white sauce or red sauce with tomatoes. This dish is often served during Yennayer, the Berber New Year.

Koottukari or Koottu curry is a prominent dish in the sadhya of Kerala, south India. It is a yellow curry featuring one or two vegetables such as banana and coconut, and has a hot and sweet taste.

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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Mexican traditional dish