GARBANZO BEANS - Kosher/Naturally Gluten Free

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GARBANZO BEANS - Kosher/Naturally Gluten Free

GAR-10, GAR-5

Description:

Garbanzo beans, also known as Chickpeas, were first cultivated around approximately 3000 to 5000 BCE. Their cultivation began in the Mediterranean and spread to India and Ethiopia and was brought to other subtropical regions of the world by both Spanish and Portuguese explorers as well as Indians who immigrated to other countries. Garbanzo Beans are small, hard, roughly globular, beige beans about 3/8 inch round. Garbanzo beans have a delicious nut like taste and firm buttery texture. High in protein and fat, they are a good source of calcium, the B Vitamins, and iron. Called by other names such as Ceci, Cici, Cheechee, Pois Chiche, Gran, Kabuli, Channa, or Safaid Beans,  these beans are extremely versatile. They are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels, and curries and can be made into a coffee-like drink if roasted brown then ground. Garbanzo beans are found often in Indian and Mediterranean dishes. Ground Garbanzo Beans are used to make fritters, dumplings, and spicy bread. Ground Garbanzo Beans are also referred to as Cici Flour or Chick Pea Flour.

Ingredient Statement:

Garbanzo Beans.

Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground into flour. They are excellent in cold salads, just toss with olive oil and garlic or zesty vinaigrette. The best-known Garbanzo dishes are hummus and falafel but these flavorful beans can be used in stir-fry, stuffing, salads, stew, and curries. One cup dry yields 2 cups cooked.

Substitutions: Great Northern, Lima, Black Chickpeas.

Recommended Preparation Instructions:

Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes until tender. This bean produces foam, so skim the water regularly while cooking.

One cup dry yields 2 cups cooked.