Dehradun, Jan. 11 -- Culinary Chronicles

Tiger's query in regard to the use of chickpeas in Middle Eastern cuisine made me ponder and research. Garbanzo Beans, as they are also called, are consumed in plenty there in the form of a dip or side dish, fritters or patties and curries.

Hummus bi Tahini, an accompaniment with chickpeas as the key component is served in most repasts, was curated in the twelfth century in the Egypt-Syria region. It became popular for reasons like - availability of ingredients locally and including a fibre rich dish in the meals.

Arabs have been meat eaters all through. While any kind of meat has zero dietary fibre whereas chickpeas are its rich source. They have seventeen grams of the same in every hundred gra...