Garbanzo beans, also called chickpeas, are among the world's oldest cultivated crops, and play an important role in the cuisines of many different countries. They are extremely versatile, and can be ground into flour, cooked and served cold in salads or hot in stews and casseroles, roasted, or made into a paste. They are becoming increasingly popular in the United States as the base for hummus. They are used in many diet foods because of their low calories and high fiber content.
Garbanzo beans expand more than most beans when soaking and cooking, approximately doubling in volume, so be sure to use plenty of water and a large pot that will not overflow.
Cooking Instructions: Place 1-2 cups garbanzo beans in a large bowl. Add cold water until the level is at least 3 inches above the beans. Soak in the refrigerator overnight. Drain and discard the soaking water. Place beans in a large stockpot and add water until it is at least 3 inches above the beans. Bring the beans to a boil, then reduce the heat to medium-low and simmer gently for about 60 minutes or until the beans are tender but not mushy.
Sealed in a #10 can with oxygen absorber for long-term storage. See our Shelf Life and Storage Guidelines pages for further information.
