Dried chickpeas

Dried chickpeas are the dried seeds of the Cicer arietinum plant, a type of legume highly valued in Mediterranean, Middle Eastern, and various Latin American cuisines. They are round in shape with a characteristic beige color and a firm texture that softens when cooked.

This ingredient originates from the Near East and Mediterranean area, where it has been cultivated since ancient times. Currently, chickpeas are produced in many parts of the world and are a staple in traditional recipes such as hummus, falafel, and various stews and salads.

Regarding their properties, dried chickpeas are an excellent source of plant-based protein, fiber, B vitamins, and minerals such as iron, magnesium, and phosphorus. They are ideal for vegetarian and vegan diets, in addition to helping maintain stable blood sugar levels and promoting digestion.

In different Hispanic American countries, chickpeas may be known by different names, although the most common and recognized term remains chickpeas. However, in some regions they are also called chícharos or toufu (although the latter is less frequent and may cause confusion with soy tofu), so it is always recommended to check the recipe's context to avoid misunderstandings.