Organic Dried Garbanzo Beans
Choose 10 or 60lbs
Garbanzo beans (aka chickpeas, ceci, kabuli, channa, safraid beans) have been cultivated for around 9,000 years and are an important staple in India and the Middle East. While Americans are probably most familiar with them canned & in salads, they have a huge variety of other uses, from curries & falafel to hummus & being ground into flour for a huge variety of fritters, dumplings & flat breads.
Garbanzos are a good source of calcium, B vitamins, protein & iron.
These garbanzo beans certified USDA Organic and kosher.
Store dried garbanzo beans in an air tight container in a cool, dark, dry place.
RECIPES & TIPS
Dried garbanzo beans can be soaked & boiled similarly to other dry beans or ground into garbanzo flour. Pair garbanzo beans with flavors like cumin, rosemary, garlic, lemon, extra virgin olive oils, olives, tahini, cayenne pepper or paprika, cilantro, onions, tomatoes and/or fine vinegars.
Basic Cooking Instructions:
To cook dried garbanzo beans on the stovetop, first soak them overnight. Drain off the soaking water and put them in a pot covered with fresh water. Bring the water to a boil, then reduce the heat to a simmer. Simmer, covered, until the beans are soft and tender. Skim the water occasionally to remove any foam.
Each cup of dry garbanzo beans will yield about 2 cooked cups.