Here’s How Different Cultures Use Chickpeas

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Chickpeas are a staple legume in many cultures and are a great source of protein and vitamins. There are many delicious vegan dishes that can be made with them and cultures all over the world use them in different ways. Here are three iconic dishes from different cultures that use chickpeas as their main ingredient.

India: Channa Masala

Channa masala is a classic dish in India and especially in Indian restaurants outside of India. Masala as westerners know it often refers to a spiced tomato-based sauce while “channa” means chickpea. The dish can be served over rice or with naan as well as raita (a yogurt sauce) and chutneys.

The Middle East: Hummus

You’ve probably heard of hummus, as you can find a packaged version of it in most grocery stores. It’s made of chickpeas, tahini, olive oil, lemon, and salt, all blended together until smooth and topped with spices and olive oil, eaten on pita. What you may not know is that in areas where it’s a staple, fresh hummus is often served warm with roasted or fried veggies, meat, or a hard-boiled egg on top.

Morocco: Harira

Harira is a flavorful stew made with chickpeas as well as other legumes like lentils. It’s traditionally made with a tomato-and-lamb-based broth, and served to break the Ramadan fast.