Humans have been eating chickpeas for at least 7,500 years, and the variety of names by which they are known—gabanzos, gram, ceci, channa—testifies to the wide range of cultures in which they are enjoyed. Although Granof, a food stylist, has published another book on Sicilian desserts, her collection of recipes includes offerings from around the world. From Mexico, fresh chickpeas in their pods, griddled and dressed with lime and pumpkin seed oil. From Turkey, rice with chickpeas and cinnamon. And from a gluten-averse United States, a flourless chocolate whiskey cake made with chickpea flour.