Many people don't realise that chickpeas, garbanzo beans, bengal gram, chana, Egyptian peas and chichi beans are all the same thing—attesting to the widespread popularity of this nutritious legume, known scientifically as Cicer arietinum. This versatile food has been cultivated for thousands of years across the Mediterranean, Middle East, and Indian subcontinent, becoming a dietary staple in countless cultures—and is the basic ingredient in hummus and falafel amongst many other dishes. The name "garbanzo" comes from Spanish, while "chickpea" is of French origin (pois chiche). These beige, round legumes are renowned for their nutty flavour and remarkable versatility in cooking. Nutritionally, they're powerhouses of protein, fibre, and micronutrients, making them invaluable in vegetarian and vegan diets. I happened to make a vegetarian "butter chick pea" curry around Halloween last year that was the inspiration for requesting AI images of "garbanzombieans".
Here's the recipe I used:
Ingredients:

• 1 medium onion
• 2 tablespoons canola oil
• 1 teaspoon minced garlic
• 2 teaspoons curry powder
• 2 teaspoons garam masala
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 tablespoon of basil
• 300 g condensed tomato soup (or half the amount of tomato paste)
• 1/2 cup coconut milk (or cream)
• 300 g chickpeas
• 100 g of sliced carrots (optional)
• 100 g of frozen peas (optional)
• 100 g of sliced or diced bell pepper (optional)
• 200 g cooked potatoes, cubed (optional: same amount of cooked sweet potato)
• 200 g of paneer, cubed
• 1/2 teaspoon salt

(you can also toss in some sliced bell pepper if you've got 'em)
Directions:

1. Chop the onion very finely while the oil heats in a large pan.
2. Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.
3. Stir in the curry powder and garam masala, ginger, cumin and basil. Continue to cook, stirring frequently, for one to two minutes longer.
4. Tip in the soup, coconut milk (or cream), drained chickpeas, potatoes, (and optional carrots, peas, bell peppers) and paneer and leave the sauce to simmer for about five minutes.
5. Add salt to taste.
6. Serve over steamed basmati rice (which I usually cook with a big handful of sunflower seeds, some basil and using coconut milk to replace half the amount of water required [i.e. half water-half coconut milk]).
7. Enjoy!