Tajine

Morocco food
“Tajine” is a sort of stew from Morocco and is both the name of the dish and of the particularly shaped pot. Essentially, a Tajine is a stew that can feature any number of vegetables with an any meat that is slowly cooked in a sauce. Popular ingredients include chicken, mutton, chickpea, carrot, onion and olives.

Harira

Morocco food
Harira is a soup from the Maghreb region of North Africa that is especially popular as an iftar (fast-breaking) meal during Ramadan (the Islamic month of fasting). It is made of lentils, chickpeas, noodles, egg, turmeric powder and more. This fragrant Moroccan soup will warm your stomach and soul.

חומוס, حمص (Hummus)

Israel and Palestina food
As chickpeas were one of the earliest crops cutivated in Mesootamia and were a common dish in ancient era.
חומוס (in hebrew) or حمص (in Arabic) is a dish made from chick pea with tahini (sesami paste) and sometimes garlic and lemon juice. It is often slathered in olive oil and sometimes sprinked with other ingredients such as paprika, mushrooms and onion.

Doubles

Trinidad Tobago food
The Trini specialize in a number of meals based on the combination of spices. “Doubles” which consists of two fried “baras” (flat fluffy dumplings) and curried channa (chickpeas) is yummy street food.