This legume is harvested all over the Mediterranean, and has been readily adopted by cuisines all over the world - from Italy, to India, to the American Southwest. These hazelnut-shaped peas pair well with other flavors, but their nutty flavor and texture make them a delight to eat all on their own. Use garbanzo beans (also called chickpeas) to make Pasta e Ceci, a traditional Puglian dish, or puree them and serve alongside aged meats. These may be the only legumes to maintain their unique characteristics whether eaten fresh or dry.