Chickpeas, also known as garbanzo beans and Egyptian beans are the main ingredient in many recipes worldwide. In Lebanon, chickpeas or hummus in Arabic, are an important ingredient in mainly vegetarian dishes like falafel, fattit hummus, balila, eggplant moussaka, mansoufit kolkas (taro with tahini sauce), and khebbeyze
(mallow). Chickpeas are also eaten raw and green, called oumm klaybani or hummus akhdar in Arabic. Roasted chickpeas known as qdameh can be coated with spices and salty flavors and eaten with nuts (qdameh safra). Chickpeas coated with sugar are popular in Lebanon and called “mlabbas aa qdameh”.
Check out the full article in Taste&Flavors magazine.
