Ingredient Name: Chickpeas, garbanzo bean, Indian bean

Traditional Chinese Name: 鷹嘴豆 (yīngzuǐ dòu), 三角豆 (sānjiǎo dòu)

What is this?
  • A small, edible vegetable that are the size of marbles and are commonly beige in color (although they also come in green and brown)
  • It is more a middle Eastern / European / Indian legume that has known to have a long history in these cuisines
  • Chickpeas are the insides of pods of the Fabaceae family of plants
  • They are versatile and can be eaten cold in salads, cooked in soups and stews, or ground as a type of flour for making breads, hummus and a variety of other uses
  • It has a starchy and nut like taste with a buttery texture

How do I prepare it?

  • Can be purchased as fresh chickpeas in a can (often soaking in a thick liquid to keep the peas moist)
  • Can be purchased dried (washing and soaking in water for 12-24 hours is required to soften the peas)

Where can I buy this?

  • Most supermarkets will carry the canned versions
  • Not readily available in Asian supermarkets

What is the cost?

  • 1 can of organic chickpeas cost around $16 HKD in Hong Kong

Any benefits?

  • Chickpeas are an excellent source of protein and are high in dietary fiber
  • They are high in Folate, Zinc, Iron, Calcium and are low in fat
  • Chickpeas are also said to help lower cholesterol and great for diabetics (as it is slow to raise the sugar level after meals)

Any precautions?

  • People with gout should take caution and eat chickpeas in moderation due to their high protein content

Additional Information

  • Dried chickpeas can store for up to 12 months if kept in an airtight container away from moisture
  • Cooked chickpeas will store for up to 3 days in the fridge

Dried chickpeas