garbanzos, garbanzo beans, ceci (in Italy)
The pleasantly nutty flavor and creamy texture of this tan-colored legume makes them a favorite addition to salads, soups, and stews and tossed with couscous and pasta. They're the starring ingredient in the Middle Eastern dip, hummus. Though you can buy them dried, and you might rarely see them fresh, chickpeas are among the few foods whose flavor doesn't seem to be dramatically altered by the canning process.
1 cup dried = about 2 to 2-1/2 cups cooked (or canned)
Large white beans can be used in place of chickpeas in many recipes.
Canned chickpeas should have be firm but also smooth and buttery (never gritty or mealy); they should have a clean, bean-like flavor, and to hold together well. Goya is a good choice for canned chickpeas.
Dried chickpeas should be soaked in cold water for at least 4 hours, drained, and then cooked gently in liquid (4 cups per every cup of dried chickpeas) until tender, 2 to 3 hours.
Drain and rinse canned chickpeas before using.
Canned and dried chickpeas will last almost indefinitely if kept stored in a cool, dry place. Once opened, canned chickpeas will last a few days in the refrigerator.