Also known as garbanzos or ceci, these large peas have a distinct nutty flavour. They are the main ingredient of houmous and other middle eastern dishes. They can be purchased already cooked in cans or dried.
Uses: Eastern dishes and salads.
To store: Store in a cool, dry place
To prepare: Place the dried peas in a pan, cover with water and soak overnight. Drain and rinse the peas, return to the pan, cover with water and bring to the boil and simmer for 1 to 1 and a half hours until tender. Five minutes before the end of cooking time, add salt to taste. Drain and serve.