Chickpeas
Legumbres$1.49 / 15 ozApproximate price based on US supermarkets.
Cooked or dried chickpeas, a firm-textured legume with a mild flavor used in Mexican cooking. Found in caldo tlalpeño, chickpea soup with chorizo and vegetable salads. Rich in plant protein and fibre.
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How it's used in Mexican cooking
Chickpeas, part of the pulses section of the Mexican pantry, appears in 12 recipes in our collection, including Tlalpeño Broth, Lamb Barbacoa and Caldo Xóchitl (Clear Mexican Chicken Broth). Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using chickpeas
Tlalpeño Broth
Lamb Barbacoa
Caldo Xóchitl (Clear Mexican Chicken Broth)
Barbacoa Consomme
Beef Barbacoa
Caldo de Gato (Guerrero Beef Soup)
Caldo de Trigo Sonorense (Sonoran Wheat Berry Soup)
Caldo de Garbanzo (Mexican Chickpea Soup)
Chickpea Candy (Dulce de Garbanzo)
Chickpea Soup with Mexican Chorizo
Beef Trotter Broth
Black Bean Falafel with Chipotle Sauce
Storage and substitutes
How to store it
Dried beans and pulses keep for a year or more in an airtight container in a cool, dry place. The older they are, the longer they need to soak and cook. Once cooked, they last three to four days refrigerated in their broth and freeze very well.
Substitutes
Between bean varieties (black, pinto, bayo) substitution is straightforward in most stews: the colour and a nuance of flavour change, not the technique.
Frequently asked questions
How many recipes use Chickpeas?
Chickpeas is used in 12 recipes in our collection, such as Tlalpeño Broth and Lamb Barbacoa. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Chickpeas in the US?
You can buy Chickpeas online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Chickpeas be stored?
Dried beans and pulses keep for a year or more in an airtight container in a cool, dry place. The older they are, the longer they need to soak and cook. Once cooked, they last three to four days refrigerated in their broth and freeze very well.
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