chickpea

(redirected from Garbonzo)
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chick·pea

 (chĭk′pē′)
n.
1. An annual Asian plant (Cicer arietinum) in the pea family, widely cultivated for the edible seeds in its short inflated pods.
2. A seed of this plant. In both senses also called garbanzo.

[Alteration (perhaps influenced by chick) of obsolete chichpease : Middle English chiche, chickpea (from Old French, from Latin cicer; akin to Armenian siseṙn, both Latin and Armenian being loanwords from an unknown source) + pease, pea; see pea.]

chickpea

(ˈtʃɪkˌpiː)
n
1. (Plants) a bushy leguminous plant, Cicer arietinum, cultivated for its edible pealike seeds in the Mediterranean region, central Asia, and Africa
2. (Cookery) Also called: garbanzo the seed of this plant
[C16 ciche peasen, from ciche (from French chiche, from Latin cicer chickpea) + peasen; see pea]

chick•pea

(ˈtʃɪkˌpi)

n.
1. a plant, Cicer arietinum, of the legume family, bearing pods containing pealike seeds.
2. chickpeas, the seeds of this plant, used as a food.
Also called garbanzo.
[1540–50; chich-pea < late Middle English chiche < Middle French « Latin cicer chickpea]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.chickpea - the seed of the chickpea plant
legume - the fruit or seed of any of various bean or pea plants consisting of a case that splits along both sides when ripe and having the seeds attach to one side of the case
chickpea plant, Cicer arietinum, Egyptian pea, chickpea - Asiatic herb cultivated for its short pods with one or two edible seeds
2.chickpea - Asiatic herb cultivated for its short pods with one or two edible seeds
garbanzo, chickpea - large white roundish Asiatic legume; usually dried
legume, leguminous plant - an erect or climbing bean or pea plant of the family Leguminosae
chickpea, garbanzo - the seed of the chickpea plant
3.chickpea - large white roundish Asiatic legume; usually dried
legume - the seedpod of a leguminous plant (such as peas or beans or lentils)
chickpea plant, Cicer arietinum, Egyptian pea, chickpea - Asiatic herb cultivated for its short pods with one or two edible seeds
Translations
cizrna
kikært
kikherne
slanutak
csicseriborsó
ヒヨコマメ
병아리콩
kikärta
đậu xanh

chickpea

[ˈtʃɪkpiː] Ngarbanzo m

chickpea

[ˈtʃɪkpiː] npois m chiche

chickpea

[ˈtʃɪkˌpiː] ncece m

chickpea

حِمَّص cizrna kikært Kichererbse αρακάς garbanzo kikherne pois chiche slanutak cece ヒヨコマメ 병아리콩 kikkererwt kikert ciecierzyca pospolita grão de bico горох турецкий kikärta ถั่วจำพวกหนึ่งมีรูปกลมเล็กสีน้ำตาลอ่อนใช้ทำอาหาร nohut đậu xanh 鹰嘴豆
References in periodicals archive ?
Includes canned waxed beans, canned white/northern navy canned beans, shelf-stable vegetarian beans, canned garbonzo beans, canned lima beans, canned pinto beans, canned chili beans.
15 patra leaves (If palm is not available, use large fresh spinach leaves or collard greens, with the center spines removed.) PASTE 1/4 cup tomadnd paste, railed into a ball 1/4 cup joggery (dark brawn sugar) or sligldly moistened organic brawn sugar, raged into a ball 1/4 cup chopped, deseeded fresh green chilies of choice 1 Tablespoon minced fresh ginger 2 cloves garlic, minced 3 Toblespoons minced flesh cilontro 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon garam mosolo (a spice mix available in Indian markets, from gourmet grocers, and online) 1 cup beson (gram or garbonzo bean) floor 1 cup rice floor COOKING OIL 2 Tablespoons vegetable oil 1 teaspoon rai (whole black mustard seeds) 1 teaspoon til (untoasted sesame seeds) Clean and set aside the leaves you have selected.
Chickpeas or garbonzo beans are hard and dense and take longer to cook, but are wonderful in many Mediterranean dishes.