EditorialCrispy chickpea stew with greens and lemon, in New York, Sept. 6, 2022. Food styled by Monica Pierini. (Christopher Testani/The New York Times)
EditorialRamadan season favorites of the Jones family, clockwise from left: chickpea curry, fresh vegetables, naan, stuffed dates, biryani beef samosas and raita (at center), at their home in Anchorage, Alaska, March 23, 2022. (Ash Adams/The New York Times)
EditorialTomato and chickpea salad with feta photographed in New York on June 28, 2021. Food stylist: Lish Steiling. (Bryan Gardner/The New York Times)
EditorialA seasoned chickpea mash is used for a vegetarian chapli kebab option at the Chapli & Chips halal food cart on Hillside Avenue in northeastern Queens, June 12, 2021. (Adam Friedlander/The New York Times)
EditorialLablabi, a traditional Tunisian chickpea soup with cumin and harissa, in New York, Feb. 6, 2020. Food Stylist: Barrett Washburne. (Andrew Purcell/The New York Times)
EditorialTagetes patula and chickpea (Cicer arietinum), tagetes and chickpea. FIGs. 37 and 38 on a leaf numbered by hand 20. In: Anselmi Boetii de Boot I.C. Brugensis & Rodolphi II. Imp. Novel. medici a cubiculis Florum, Herbarum, ac fructuum selectiorum icones...