Are Chickpeas the Same as Bambara Beans?

January 1, 2026 •

3 min read

Despite their similar appearance, Bambara beans and chickpeas are not the same legume, belonging to different plant genuses. While chickpeas (Cicer arietinum) are one of the world's most widely cultivated pulses, Bambara beans (Vigna subterranea) are a vital, albeit lesser-known, crop predominantly grown in sub-Saharan Africa.

Quick Summary

This article clarifies the distinctions between chickpeas and Bambara beans, detailing their unique origins, physical characteristics, and flavor profiles. A direct comparison of their nutritional content and culinary applications demonstrates that these two legumes are not interchangeable.

Key Points

Not the Same Legume: Despite a similar appearance, chickpeas (Cicer arietinum) and Bambara beans (Vigna subterranea) are two entirely different plant species.
Different Origins: Chickpeas originated in the Middle East, while Bambara beans are native to West Africa.
Unique Growing Habits: Chickpeas grow on plants above ground, whereas Bambara beans develop pods underground, similar to peanuts.
Nutritional Variation: Bambara beans often contain more carbohydrates, protein, and specific minerals like potassium and zinc than chickpeas.
Distinct Flavor and Texture: Bambara beans have a unique creamy and starchy texture with an earthy, nutty flavor, which differs from the firmer, mealy texture of chickpeas.
Diverse Culinary Uses: Chickpeas are a staple in Mediterranean and Middle Eastern dishes, while Bambara beans are a core component of West African cuisine.

Origins and Botanical Classification

Chickpeas, also known as garbanzo beans, have a long history of cultivation dating back over 10,000 years in the Middle East. The domesticated chickpea (Cicer arietinum) originated from wild varieties found in southeastern Turkey. Its name derives from the Latin 'cicer', and it belongs to the plant family Fabaceae.

In contrast, Bambara beans (Vigna subterranea), often called Bambara groundnuts, trace their origins to West Africa and are closely related to cowpeas. Unlike chickpeas, which grow in pods on upright plants, Bambara beans develop their pods underground, much like peanuts. This fundamental difference in growth habit highlights their distinct botanical origins and agricultural requirements.

Distinct Physical Characteristics and Flavor

While some might confuse the two due to their general appearance as round, beige legumes, a closer look reveals significant differences:

Size and Shape: Chickpeas are typically larger and have a slightly irregular, ridged shape. Bambara beans are smaller and generally more spherical.
Color: Chickpeas are most commonly beige or cream-colored, though varieties like 'desi' and 'ceci neri' exist. Bambara beans, however, showcase a much wider array of colors, including white, cream, red, brown, and mottled patterns.
Texture and Flavor: Cooked chickpeas have a firm, slightly mealy texture and a nutty, earthy flavor. Bambara beans, when cooked, become creamy and starchy on the inside with a firmer outer shell, possessing a unique, earthy taste that some compare to a cross between a chickpea and a pinto bean.

Culinary Uses and Nutritional Differences

Beyond their origins and appearance, chickpeas and Bambara beans are used in different ways across global cuisines and offer distinct nutritional profiles. Chickpeas are a pantry staple globally, forming the base for hummus and falafel in the Middle East and being used in curries and salads worldwide. Bambara beans are a dietary cornerstone in many parts of Africa, where they are often boiled, roasted, or ground into flour for porridges and stews.

Nutritional Composition Comparison


Feature	Chickpeas (per 100g cooked)	Bambara Beans (per 100g dry)	Key Differences
Calories	~164 kcal	~360 kcal	Bambara beans have higher caloric density due to higher carbohydrate and fat content.
Protein	~8.9 g	~18-25 g	Bambara beans typically contain more protein per 100g.
Carbohydrates	~27.4 g	~60 g	Bambara beans are significantly higher in carbohydrates.
Fat	~2.6 g	~6 g	Bambara beans contain double the fat content.
Fiber	~7.6 g	~4-6 g	Chickpeas generally have a higher fiber content.
Minerals	Good source of iron, phosphorus, and folate.	High in potassium, magnesium, iron, and zinc.	Bambara beans often boast higher levels of certain essential minerals like potassium, magnesium, and zinc.
Amino Acids	Contains various essential amino acids.	Considered a complete food with high levels of essential amino acids.	Bambara beans possess an excellent balance of amino acids, often compared favorably to soybeans.

Conclusion: Not the Same, but Both Valuable

In conclusion, the question, "Are chickpeas the same as bambara beans?" can be definitively answered with a resounding 'no.' While they are both edible legumes and may share a similar rounded shape, their differences are vast. From their distant botanical relatives and distinct geographical origins to their unique growing methods and divergent nutritional profiles, these two plants should not be confused. Chickpeas are celebrated globally for their versatility and nutritional benefits, while Bambara beans represent a resilient, nutrient-dense, and culturally significant crop primarily utilized in Africa. Both contribute unique characteristics to global food security and culinary tradition.

Where to Learn More

For those interested in exploring the incredible diversity of crops that are critical for food security but often overlooked, The National Academies Press offers extensive research on the topic. Their book series, Lost Crops of Africa, provides detailed information on Bambara beans and many other indigenous crops, highlighting their significance and potential.

Frequently Asked Questions

Yes, garbanzo beans and chickpeas are two different names for the exact same legume, Cicer arietinum. The name 'garbanzo' comes from Spanish, while 'chickpea' comes from French through Latin origins.

Bambara beans are an indigenous West African legume. They are primarily grown in the semi-arid regions of sub-Saharan Africa but are also cultivated in parts of Southeast Asia and Brazil.

Bambara beans are described as having a nutty, earthy flavor, reminiscent of a blend between a chickpea and a pinto bean. When cooked, they have a creamy, slightly starchy interior with a smooth outer shell.

While it's possible to make substitutions, Bambara beans and chickpeas have different textures, flavors, and cooking times. Direct substitution is not recommended if you want to replicate the original dish accurately.

Bambara beans are often referred to as a nutritionally 'complete food' because they contain a balanced ratio of carbohydrates, protein, and fat. They are also rich in essential amino acids.

No, Bambara beans can take a significantly longer time to cook than chickpeas, especially when dried. Some reports mention cooking times of 3 to 4 hours for dried beans.

Bambara beans typically have a higher protein and carbohydrate content per 100 grams than chickpeas, while chickpeas often have a higher fiber content. Bambara beans are also noted for their high mineral content.