Garbanzo Beans (Chickpeas) 
 
Chickpeas, also known as garbanzo beans, are small, knobby, beige legumes that are well known as a key ingredient in hummus, falafel and many curries.  They add a delicious nutlike taste, buttery texture and dense nutritional content.  
A popular ingredient in Indian and Mediterranean dishes
Can be ground into flour and used for fritters, dumplings and spicy breads
Kosher Certified 
 
Basic Prep
Carefully sort and rinse thoroughly. Soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 to 90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
 
Suggested Uses
Add to soups and stews
Purée with olive oil, fresh garlic, tahini and lemon juice to make a quick and easy hummus spread
Sprinkle with your favorite spices and herbs and roast for a crunchy, healthful snack
Add to green salads
Simmer cooked chickpeas in a sauce of tomato paste, curry spices, and chopped walnuts and serve with brown rice
 
Description
Although they go by names including both the word "pea" and "bean," chickpeas are botanically considered a member of the pea family. They grow best in tropical and subtropical climates with heavy rainfall. The plant grows 8 to 20 inches high, and has small feathery leaves on either side of the stem. Chickpeas, like common green peas, grow in seedpods, each containing two or three seeds.
Chickpeas are used around the world, both hot and cold, in stews, curries, salads, dips, ground into flour for flatbread and shaped into balls for falafel.
Versatile chickpeas can be boiled, fried, roasted or stewed, and are high in protein, fiber, manganese and vitamin B. 
 
Storage & handling
Store in a dry, cool place.
 
Ingredients
Garbanzo beans.