Dried Legumes 2/3

Chickpeas (Acer airietinum) Also known as garbanzos, ceci (Italy) and chana dal (India). These hazelnut-shaped, large peas are usually beige or golden yellow, but there is also a small, dark brown type. They have a nutty taste and a crunchy texture. In the Middle East, they are a staple food, ground into flour, roasted whole or ground after cooking, and used as the main ingredient in hummus, a spicy sauce, and felafel, patties baked in floating fat. Chickpeas are also used in many Mediterranean and Oriental dishes.

Lentils (esculenta) There are many varieties of lentils, usually named for their color, there are green, orange-red, brown, gray, yellow and black. All have the same flat round shape, almost like a small pea, but are of different sizes and are sold whole or halved. Lentils play an important role in Indian cuisine, where they are usually served as a main dish or as a side dish with curry. Halved red lentils are a staple food throughout the Middle East and are often served with long-grain rice. The familiar green and red lentils cook down to a soft porridge and also make good soups, while the brownish and gray types keep their give and can be served as vegetables. In Germany, lentils are often served with

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