A chickpea (Cicer arietinum) by any other name—garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala—still tastes as delectable. High in protein and low in fat, this legume is also a good source of zinc. Evidence has even shown it to be helpful in lowering cholesterol. These little nougat-colored beans are extremely versatile, showing up in soups, purees, flour and even as a fried snack. The rich, nutty taste is widely featured in Indian and Mediterranean cooking. I love garbanzos paired with chorizo, stewed and served with a drizzle of olive oil. Maybe a glass of nice red. To me, this is a taste of Spain.
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