Chickpea Cookbook
The humble chickpea or garbanzo has never attained the stature of calamari or mushrooms at India Joze. Its festival was always more sparsely attended, often by vegetarians offended that the chickpea often lends its authority to meat and seafood dishes as well as vegetarian fare.
There's a world of chickpea transformations out there waiting to be explored. Recipes from India, Burma, Ancient Rome, Spain and twenty other countries span the range of recipes from soup to nuts, with surprisingly good desserts as well.
This book, with over a hundred pages of recipes, pointers, nutritional and historical information, is useful for vegetarians and omnivores alike.
Newly re-issued
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