Chickpeas (canned)
Canned chickpeas are commercially cooked seeds of Cicer arietinum packed in liquid. The beans and their starchy cooking liquid can both be used; salt and texture vary by brand.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All grains74
Grains, flours and brans34
Malts and malt extracts15
Legumes and pulses11
Nuts and oilseeds9
Starches4
Coffee, cocoa and tea crops1
Grains, flours and brans34Malts and malt extracts15Legumes and pulses11Nuts and oilseeds9Starches4Coffee, cocoa and tea crops1Legumes and pulses
Aspergillus oryzae
Aspergillus oryzae is the koji mould, a domesticated filamentous fungus grown on steamed grain or soybeans to make the enzyme-rich starter behind sake, soy sauce, miso and shochu.
Cowpeas
Cowpeas are the seeds of Vigna unguiculata, eaten green and freshly shelled or fully mature and dry. Across Africa they serve as food, fodder and a crop partner, while research also examines them in fermented pastes and cereal doughs.
Faba beans
Faba beans are the seeds and edible pods of the cultivated legume Vicia faba L., also sold as broad beans or fava beans. They are eaten fresh or dried and provide the bean flour used in Ethiopian siljo, a sour fermented condiment.
Chickpea flour
Chickpea flour is milled Cicer arietinum, used as besan in many Indian dishes and as the base of breads such as socca and farinata.
Chickpeas
Chickpeas (Cicer arietinum) are dry pulses eaten whole or milled into flour, which gives socca, farinata and other breads a dense, nutty batter or dough.
African locust bean seeds (Parkia biglobosa)
Parkia biglobosa seeds are fermented into regional West African seasonings, including nététou, iru, dawadawa and soumbala. The yellow fruit pulp is a separate food, and names and methods vary by place.
Soybeans
Soybeans are the mature dry seeds of Glycine max, about 40 percent protein and 20 percent oil, the substrate of tempeh, natto, miso, soy sauce and many other fermented foods.
Yellow split peas
Yellow split peas are dried field peas with the seed coat removed and the two halves separated. They cook to a soft, starchy, protein-rich paste for soups, puddings, sweets and one modern peaso garum.
Lentils
Lentils are the flat, lens-shaped seeds of Lens culinaris, a legume first cultivated in Southwest Asia 8,000 to 10,000 years ago. They are cooked whole, dehulled, split or milled into flour.
Black gram
Black gram, or urad, is a South Asian pulse whose whole dark seeds and dehulled white dal make distinct cooked and fermented foods.