Tofu

豆腐 Chinese 'doufu' / Japanese 'Tofu' / Korean 'dubu' / English 'beancurd'

Made from Soya Beans - pressed - the liquid is heated and coagulated to form a block of curd - either soft or firm...

By-products: okara, yuba, soya milk, TVP

China 'Stinky Tofu'

Fermented tofu ...

This section can be expanded... I have taken to fermented tofu more and more... It is especially good to take a single block of this tofu to flavour a simple dish of dark green vegetables...

I've also read that you can add a single block to porridge! or rice gruel...

Yunnan, China: 'Jidou liangfen'

jidou = chick peas

Is a greenish-grey colour and gelatinous in texture

I'm adding this to the Tofu section as well... I don't quite know if this is really a jelly or a tofu...

Japan 'Goma-Dofu' 胡麻豆腐

Tofu made from Sesame paste and starch.

Burmese Tofu

not from soy, made from yellow split pea flour in Shan States; chickpea flour in Burma

Chinese 'doufu' is called 'Pè bya' - (pressed peas)

'Won ta hpo' is Shan yellow split pea tofu (zadaw bè) (my guess Pè=pea?)

'to hpu' is made from chickpea (kala bè) flour and is slightly yellow.

'Hsan ta hpo' is blocks made from rice flour

Chick Peas

Blocks/shapes made from chickpea flour

Tofu-like (chickpea flour / boiled then fried):

Panelle (Sicily, Italy):

Panisse (Nice, France): http://www.davidlebovitz.com/2008/07/panisses-1/

Panissa (Genoa, Italy): http://www.blogdolcevita.com/post/754/italian-recipes-panissa-from-genoa

Chickpea Flatbreads (chickpea flour / baked)

Farinata (Southern Italy): http://www.suite101.com/content/chickpea-farinata-a262943

Faina (S. America): http://southamericanfood.about.com/od/snacksstreetfood/r/Faina.htm (omit cheese)

Socca (Nice, France): http://www.beyond.fr/food/soccadenice.html

Calentita (Gibralta): http://allrecipes.co.uk/recipe/8281/calentita.aspx

Karantita (Algeria): http://mideats.com/perfect-gluten-free-vegetarian-pizza-sumac-and-rosemary-karantita-socca-made-with-chickpea-flour/

Cecina (Tuscany, Italy): http://www.tuscanrecipes.com/recipes/cecina.html

Besan Ka Chilla (Punjab, India): http://punjabirecipes.gurudwara.net/recipedetail.aspx?id=266

Halwa/Halva - sweet (chickpea flour / )

Besan Ka Halwa (Punjab, India): http://punjabirecipes.gurudwara.net/recipedetail.aspx?id=53

Chana Dal Halwa (apparently made from desi chickpeas not the same as chickpeas...)

বুটের হালুয়া buṭer halua (Bangladesh):

Falafel (ground chickpeas / patty)

Falafel (general): http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm

Ta'amiyah (Egypt) http://egyptianfood.org/taamiya-falafel-vegetable-patties/ (fava beans are preferred however)

Chickpea Tempura

Pakora (Hindi/Urdu): http://allrecipes.com//Recipe/crispy-vegetable-pakoras/Detail.aspx

Bhaji (Gujarati/Tamil/English):

Dhaltjies (Malayan in South Africa): http://www.food24.com/Recipes/Dhaltjies-chillibites-20091103

Paste / Dip

Hummus (Arabic): http://en.wikipedia.org/wiki/Hummus

Chickpea Spread (Sicily, Italy): http://tashaandsage.blogspot.com/2010/11/sicilian-chickpea-spread.html

Japanese-inspired chickpea flour omelette

http://glowingnow.blogspot.com/2010/10/japanese-inspired-chickpea-flour-omelet.html