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The Big Sell Out: Garbanzos at Rancho Gordo

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In the garden In the kitchen

Our focus is New World Foods and heirloom varieties, so I have to admit I feel like a bit of a sell out offering chick peas. But they're one of my favorites. One of my growers grew them this summer and I have a limited supply. The first time I made them, it took four hours in the slow cooker, unsoaked! When I've made commercial garbanzos, it's taken a full 12 hours at times. Garbanzo A classic Mexican soup using garbanzo beans is Caldo Tlalpeño. There are several versions but the best are basically a chicken soup, seasoned with chipotle chiles and packed with garbanzos and garnished with cool avocado. This seems to be a typical recipe.


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