Garbanzo Bean (Chickpea)
A slightly nutty-flavored classic bean, essential for Middle Eastern, Mexican, and European cooking.
If you are used to canned Garbanzo beans, our Garbanzos will be a revelation. Firm yet creamy, with an addictive flavor and texture. New-crop harvest ensures quicker cooking and fresher flavor.
Unlike most of our other beans, Garbanzos aren't indigenous to the Americas, but we love them so much and the imported crops tend to be so old and dusty that we make this one of our California crops.
Salads, hummus, soups, dips, snacks
From the Rancho Gordo Kitchen
Obviously they're classic for hummus and as a key ingredient in a green salad, but they're great in soups, too. For salads, try skipping the lettuce and go for the crunch: celery, carrots, onions, Garbanzos and your favorite dressing. A simple meal of sauteed spinach, Garbanzos, and smoked Spanish paprika, with a squeeze of lemon never disappoints.
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time. We see many recipes suggesting baking soda and 24 hour soaking to soften Garbanzos. We find this unnecessary with our new crop beans. Soaking isn't even necessary, unless you prefer to do it.
Country of origin