Black Garbanzo Bean
Known as Ceci Neri in Italy, these rare heirloom legumes have a firm texture and an irresistible earthy, nutty flavor.
Black Garbanzos are much denser than classic Garbanzos, making them ideal for salads, stews, or even baked dishes. The skins are thicker but they are not chewy or tough, just a little more interesting.
We've been pursuing Black Chickpeas for years, chasing a memory from an incredible meal in Italy. We are happy to offer these to you, grown in California, but (we think) just as incredible as the Italian-grown version.
Very popular in many regions in Italy, including Puglia, where they are enjoyed as zuppa di ceci neri (black chickpea soup).
Salads, soups, stews, casseroles, curries, hummus
From the Rancho Gordo Kitchen
Black Garbanzos are ideal for simple salads with seasonal vegetables and rustic stews. They are not the same as the Kala/Black Chana chickpeas that are popular in Indian cooking, but they would still shine in a curry. We thought they might be too dense for hummus, but we were proven wrong by a local chef who made an unforgettable hummus with them.
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.
Country of origin