Garbanzo Beans (Chickpeas)

Cicer arietinum

Origin / Harvest:

• USA / September–October
• China / October
• Turkey/ July–August

Description & History

Commonly known as chickpeas, garbanzo beans are a favorite in many world cuisines and cultures. These beans were first cultivated in the Middle East during ancient times. During the 16th century, they were carried to the Americas by both Spanish and Portuguese explorers. The word chickpea is most likely an Italian derivation of the Latin name ceci.

There are two distinct types of chickpeas:
Kabuli – a large smooth–skinned variety most common in the Mediterranean, and
Desi – a small, dark variety more common in India.

We offer the Kabuli variety of chickpea as well as chickpea flour.

Uses

Chickpeas are featured prominently in Mediterranean cuisine. Popular in soups, stews, and curries, garbanzo beans bring their firm texture and slightly nutty flavor to any dish.

Perhaps more than the actual bean, chickpea flour is a prominent ingredient in many popular Southwestern Asian foods. Falafel, a fried croquette of chickpea flour and spices, is extremely popular throughout the Middle East and Mediterranean. In Arabic, garbanzo beans themselves are called hummus. Hummus (as we know it) – the blend of chickpea flour, sesame paste (tahini), and lemon juice – has quickly become popular here in the US as a snack food and spread.

Nutrition

Chickpeas are low in fat and high in protein and fiber. They are also an excellent source of folic acid and manganese as well as minerals such as iron, magnesium, copper, and zinc. Packed with nutrients, chickpeas have more calcium and iron per cup than three ounces of cooked meat but without the cholesterol and calories.

Chickpeas