What is the difference between chickpeas and garbanzos

The second type — the Desi means local or native — is almost the opposite of the Kabuli. It is small and dark with a rough coat. It is cultivated in India, Ethiopia, Mexico, and Iran. Unlike the other type of chickpea or garbanzo bean, the Desi has a thicker seed coat that contains a higher concentration of nutrients, specifically antioxidants like quercetin, kaempferol, and myricetin. The Desi is also richer in fiber and belongs to the group of foods with a low glycemic index.

As a versatile legume, chickpeas are a staple ingredient in many Middle Eastern and Indian dishes. They are also an excellent source of zinc, folate, protein, and dietary fiber, and they are rich in minerals like phosphorus, calcium, magnesium, iron, and zinc. It is a good source of carbohydrates for diabetes and can contribute to better blood sugar control. Chickpeas also contain some unique antioxidants and are beneficial for the colon.

Both types are available to use in either canned or dried form. The dried form requires soaking in water overnight before using in cooking, while the canned version can be used immediately. Aside from preparation, another difference between the two is that the dried beans have hulls that need to be removed before using, while the canned beans have their hulls removed in the factory. Garbanzo beans and chickpeas are the same thing.

They are both common names for a plant specie named Cicer arietinum. Spoon University explains the French then adapted the term to "pois chiche," and around , the word was Anglicized to the English term "chich-pease," which was eventually modernized to the singular "chich-pea. The history of the humble chickpea actually dates back even further than the origins of its names.

It has been eaten by humans since as far back as 7, years ago, and is one of the earliest cultivated legumes in human history, according to Tori Avey. Evidence has shown that people consumed the chickpea in civilizations as varied as Turkey, Greece, and France, as well as surrounding parts of Europe. The chickpea has even been written about since as early as AD, when none other than Charlemagne, the King of the Franks, recorded the different growing methods of the important legume in his text "Capitulare de villis.

However, the most common terms for the legume in the English speaking world these days are "garbanzo beans" or "chickpeas," which are used interchangeably to refer to this healthy, tasty little bean. Chickpeas are similar to other nutritious beans like black beans , lima beans, and kidney beans , which are all part of the legume family, according to Harvard. The legume delivers a pleasantly mild, earthy taste, as well as a firm, grainy texture that makes it a great substitute for other starches, such as potatoes, especially in stews or casseroles, per Thrive Cuisine.

They are popular in many popular modern meals like chickpea curry or healthy vegetable and chickpea bowls, per The Kitchn. They have long appeared in classic Mediterranean dishes, most notably as hummus, falafel , or in salads and wraps.

However, if there's no difference between chickpeas vs garbanzo beans, how did we get two names? Because chickpeas have been eaten in the Middle East for almost 10, , they've shared different names across many cultures.

Garbanzo happens to be the Spanish term while chickpea is the common English term. While it's easy to picture the Greeks and their love of hummus when you think of chickpeas, it was actually the Romans who created the Latin term that "chickpea" would later evolve from. In Latin, the chickpea was original called a "cicer. While "chich-pease" was easier for the English to say than "pois chiche," around the name changed again. This term became popular in Spain around and is still the term most Spanish speakers use today.

You will often find them in the form of tapas like a spinach and garbanzo bean stew. Since "garbantzu" literally translates to "dry seed," the connection is obvious.