chickpea
124 dishes.
Abgooshtlamb-chickpea broth drunk with bread, solids mashed and eaten separately
Ash reshtehthick herb-noodle-bean soup with fermented whey and fried mint
Ash-e dooghherb soup built on tangy doogh, thickened with chickpeas and ricedessertAsurepudding of grains, pulses, dried fruit and nuts, shared with neighbours
AushNoodle soup with beans, yogurt and dried mintstreet foodBadjiasfried bean fritters often tucked into bread rolls
BalilaWarm chickpeas dressed with lemon, garlic, cumin and olive oil.mainBarbacoaPit-steamed lamb in maguey leaves, weekend taco tradition
Bazindense barley-dough dome with tomato-lamb sauce, potatoes and eggs, eaten communally
BeguniEggplant slices in gram-flour batter, deep-fried and eaten hot with muri
Berkoukeslarge hand-rolled pasta pearls stewed with vegetables, chickpeas and meat
Bhajiagram-flour-battered potato slices fried crisp, Indian-Kenyan favoritemainBihari KebabPapaya-tenderised beef strips grilled on skewers until smoky and soft
BozaThick fermented millet drink, faintly sour, sold from dedicated shops.
Bsisaroasted barley-legume flour mixed with olive oil and datesbreakfastBsissaRoasted barley and chickpea flour with fennel and coriander, mixed with oilmainCallos a la madrileñatripe stewed with chorizo, morcilla and chickpeas, thick and gelatinous
Chai SabzGreen tea with cardamom, poured endlessly from a thermos for every guest
ChainakiLamb, chickpeas and onion stewed inside a sealed teapot, poured over bread
Chakhchoukhatorn flatbread pieces drenched in spicy tomato-lamb sauce with chickpeassnackChana ChaatBoiled chickpeas with onion, chilli and tamarind, a standard Ramadan iftar plate
ChannaChickpeas boiled then fried with salt, pepper and garlicstreet foodChatpatePuffed rice tossed with noodles, lime, chilli and raw onion, mixed to ordermainCherchemCracked wheat cooked with beans and mutton and scented with dried herbsmainChicken TikkaYoghurt-marinated chicken pieces charred in a tandoor, served with naan and chutney
Chole BhatureSpicy chickpea curry with puffy fried bread, Punjabi favourite
Chorba beidaWhite chicken soup with chickpeas, vermicelli and cinnamon, finished with egg
Chorba friklamb and cracked green wheat soup with tomato, coriander and mintsoup & stewCocido madrileñochickpea and meat boiled dinner served in courses
Couscoushand-rolled steamed semolina with vegetable and meat broth; the national dishsnackDangoboiled chickpeas tossed with cumin, chilli and lime, sold in paper cones
DhoklaSteamed fermented gram-flour sponge tempered with mustard seeds; Gujarati
Dolmavegetables stuffed with spiced minced meat, simmered in white chickpea sauce
DouaraTripe and offal stewed with chickpeas, mint and dried herbsstreet foodDoublesTwo barra flatbreads with curried chickpeas and chutneys
Dovgahot yogurt-herb soup with rice and chickpeas, stirred constantly-
Abgoosht
Lamb-chickpea broth drunk with bread, solids mashed and eaten separately. Ready in 20 min prep and 3 hr cooking. 4…
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Ash-e doogh
Herb soup built on tangy doogh, thickened with chickpeas and rice. Ready in 25 min prep and 1 hr 15…
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Ash reshteh
Thick herb-noodle-bean soup with fermented whey and fried mint. Ready in 30 min prep and 2 hr cooking. 6 servings.…
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Asure
Pudding of grains, pulses, dried fruit and nuts, shared with neighbours. Ready in 30 minutes prep and 2 hours cooking.…
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Badjias
Fried bean fritters often tucked into bread rolls. Ready in 20 minutes prep and 25 minutes cooking. About 30 fritters.…
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Balila
Warm chickpeas dressed with lemon, garlic, cumin and olive oil. Ready in 10 min prep and 1 hr 30 min…
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Barbacoa
Pit-steamed lamb in maguey leaves, weekend taco tradition. Ready in 45 min prep and 6 hr cooking. 10 servings. A…