COOKING

Beyond Hummus

Where chickpeas are a staple, they use them whole, and they use them often.

(Photograph by Jim Scherer)

By Sheryl Julian and Julie Riven

November 5, 2006

E-mail|
Reprints|

Text size – +

M ost of us are familiar with chickpeas as the main ingredient in hummus, but in the Middle East and North Africa, the peas are as common on the table as salt. In countries such as Lebanon and Morocco, whole chickpeas are used in salads, soups, and stews. The peas are firm on the outside. But bite into the little ... (Full article: 832 words)