Chickpea? Chic-pea is more like it

Yellow peas and soy aren't the only plant-based sources of protein. One that is often overlooked, at least in North America, is the chickpea (or garbanzo bean, as it's called in the U.S.).

This brief primer on the chickpea provides insight into different types of the plant and its many uses, particularly in India and Italian cooking. This protein-heavy legume clearly deserves more ink than it's gotten so far. 

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