Place chickpeas in a large bowl and cover with cold water.

It is also made from chickpeas or a mixture of the two.

The most popular place for chickpeas to grow is in India.

Add the pumpkin, chickpeas and a cup of the stock.

The next day, drain the chickpeas and set them aside.

Stir and break up meat a bit more, then add chickpeas.

Drain the chickpeas and place them in a large saucepan.

Add chickpeas and simmer until heated through, about 5 minutes.

Chickpea also puts more effort than most into keeping clean.

Add the chickpeas, and cook for another 30 minutes or so, adding more stock if needed.

The only things this doesn't work so well with are the larger chickpeas, which need longer.

Continue to cook until chickpeas and vegetables are soft, at least 20 minutes longer.

Some accumulate things they might need in the future, like cans of chickpeas.

Using your hands, shape the chickpea mixture into 2-inch balls.

Add chickpeas, partly cover, and simmer for 10 minutes more.

Chickpeas are low in fat and most of this is polyunsaturated.

They had been happy to sell most of the chickpea to Cato.

You speak like a man with balls the size of chickpeas."

In 2008, nearly 6 million tonnes of chickpeas were produced there.

The chickpeas, which would otherwise take hours to simmer, are canned.

The children were given raw chickpeas for snacks, not chocolate.

Drain the chickpeas, and stir them into the other vegetables.

Toss the remainder of the head in the pan with the chickpeas.

The chickpeas add another dimension for the mouth to focus on."

Boil chickpeas for about 30 minutes until they are just tender, then drain.

A long time ago the same thing happened to garbanzo beans.

Garbanzo beans can take up to 3 hours to cook.

Mash garbanzo beans with a fork to form a paste.

The last new thing I tried was: Fried garbanzo beans.

Garbanzos were also popular, primarily among the poorer classes.

Heads of garlic and garbanzo beans are buried into the rice during cooking.

This salad provides nearly half of your daily fiber, thanks in part to the garbanzo beans.

The Garbanzo lift is used in the middle.

Granny Garbanzo eventually teaches everyone about not blaming someone else for your own mistakes.

Garbanzo is also famous for his cooking and cookbooks.

Garbanzo beans must mingle with black olives, ginger and lemon.

Apparently, someone thought the word garbanzos sounded too much like a circus act, so they began using the older name, chickpeas.

And you might remind him that at the salad bar it's bad form to put garbanzo beans in his pants pockets "for later."

The perfect accompaniment for this is a substantial but not heavy eggplant and garbanzo stew.

Cereals as well as squash, bean and garbanzo are among the crops.

I've never seen fried garbanzo beans at any of the other Four Seasons or anywhere else, for that matter.

Secondly, even if I did know, I wouldn't tell these garbanzos.

The dish to make you return to this book again and again, though, is the humble baked garbanzo beans.

We got garbanzos and burro meat, and this was the high-class food.

We also had a bowl of lamb soup, which is essentially pan juices with garbanzo beans and rice.

"As long as no one spills the garbanzos."

But mostly I gravitate toward dried garbanzo beans poured into a disused toilet.

Chickpeas (garbanzo beans) have a smaller amount of tannins.

The carb element of the garbanzos means you can forget about cooking potatoes for this meal.

Add tomatoes and garbanzos and stir well.

The night before, cover the chickpeas in water by 2 inches.

Place chickpeas in a large bowl and cover with cold water.

He sources all the chickpeas himself, “from where, I cannot tell you.

Add those chickpeas to the saucepan along with one can of water.

A new variety of chickpeas has been developed at a Virginia university.

It is also made from chickpeas or a mixture of the two.

Transfer to a bowl and add the chickpeas if using.

Add the pumpkin, chickpeas and a cup of the stock.

You speak like a man with balls the size of chickpeas.

Character association and path analysis under two levels of management in chickpea.

Are any of these products registered for use on chickpeas?

The most popular place for chickpeas to grow is in India.

Everyone with a blender and a few chickpeas seems to be getting in on the act.

Fry for two minutes until the chickpeas are hot, then take off the heat.

Cook until the tomatoes and chickpeas brown, about 6 minutes.

Stir and break up meat a bit more, then add chickpeas.

If you’re not a fan of chickpeas already, this will do it.

That’s how long it will take if you start with canned chickpeas, too.

Add the chickpeas, and cook for another 30 minutes or so, adding more stock if needed.

They are considered more valuable than the small chickpeas usually ground into flour.

You'll get a similar result if you start cooking with chickpea flour.

I see an opportunity on my farm with the chickpeas for a crop in the future.

All of these products cause serious injury to chickpeas, even at relatively low rates.

Higher amounts can be used when chickpeas are treated with heat.

Simmer for five minutes, then add the chickpeas and potatoes.

Differences in the growth and development of chick-pea seedling roots (Cicer arietinum).

Combining ability for yield and its components in chick-pea (Cicer arietinum).

Effectiveness of selection methods in chick pea Cicer arietinum under different environments.

Evaluation of early generation testing in chickpea (Cicer arietinum).

Nodule structure and functioning in Cicer arietinum as affected by nitrate.

Effect of moisture regime and sowing date on chickpea (Cicer arietinum).

Chickpea (Cicer arietinum) is a member of the Leguminosae family.

Effect of epibrassinolide on gram (Cicer arietinum) plants grown under water stress in juvenile stage.

Early generation yield testing vs. visual selection in chick pea (Cicer arietinum).

Heterosis and combining ability for earliness in chickpea (Cicer arietinum).

Effect of natural tannins on canned green Bengalgram (Cicer arietinum).

Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds.

Path analysis of some yield attributes in gram (Cicer arietinum L).

Isolation and characterization of alcohol dehydrogenase from chick-pea (Cicer arietinum).

Contribution of production factors on growth and yield of chickpea (Cicer arietinum).

The taxonomic status of rhizobia which infect Cicer arietinum is poorly defined.

Leaf types and their genetics in chickpea (Cicer arietinum L.).

Genetics of resistance to ascochyta blight in chickpea (Cicer arietinum).

Effect of threshing methods on seed quality and storability in gram (Cicer arietinum).

Combining ability analysis for harvest index and other quantitative traits in chickpea (Cicer arietinum).

Phenotypic stability of seed yield and maturity in chickpea (Cicer arietinum).

Effect of moisture-stress and phosphorus levels on the performance of gram (Cicer arietinum).

Effect of endosulfan on seedling growth of germinating Cicer arietinum.

Draft genome sequence of chickpea (Cicer arietinum) provides a resource for trait improvement.

Hormonal regulation of nitrate in gram (Cicer arietinum) genotypes under drought.