GARBANZO BEANS - Kosher/Gluten Free
GARBANZO BEANS - Kosher/Gluten Free
Garbanzo beans, also known as Chickpeas, were first cultivated around approximately 3000 to 5000 BCE. Their cultivation began in the Mediterranean and spread to India and Ethiopia and was brought to other subtropical regions of the world by both Spanish and Portuguese explorers as well as Indians who immigrated to other countries. Garbanzo Beans are small, hard, roughly globular, beige beans about 3/8 inch round. Garbanzo beans have a delicious nutlike taste and firm buttery texture. High in protein and fat, they are a good source of calcium, the B Vitamins, and iron. Called by other names such as Ceci, Cici, Cheechee, Pois Chiche, Gran, Kabuli, Channa, or Safaid Beans, these beans are extremely versatile. They are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels, and curries and can be made into a coffee-like drink if roasted brown then ground. Garbanzo beans are found often in Indian and Mediterranean dishes. Ground Garbanzo Beans are used to make fritters, dumplings and spicy breads. Ground Garbanzo Beans are also referred to as Cici Flour or Chick Pea Flour.
Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground into flour. They are excellent in cold salads, just toss with olive oil and garlic or zesty vinaigrette. The best-known Garbanzo dishes are hummus and falafel but these flavorful beans can be used in stir-fry, stuffing, salads, stew and curries. One cup dry yields 2 cups cooked.
Substitutions: Great Northern, Lima, Black Chickpeas.
Recommended Preparation Instructions:
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes until tender. This bean produces foam, so skim the water regularly while cooking.
One cup dry yields 2 cups cooked.
Garbanzo Beans are small, hard, knobby beans about 3/8 inch round. This black variety can be either dark brown, or black. The nutty flavor and firm texture of the Garbanzo Bean makes it very versatile. Also known as chick peas, Ceci, cici, cheechee, Pois Chiche, Gran, Kabuli, Channa, or Safaid Beans. Garbanzo are found often in Indian and Mediterranean dishes. They are high in fat content and are a good source of calcium, the B Vitamins, protein and iron. Ground Garbanzo Beans are used to make fritters, dumplings and spicy breads. Ground Garbanzo Beans are also referred to as Cici Flour or Chick Pea Flour. Garbanzos are believed to have come from Mesopotamia and were first cultivated about 5000 BCE.
Color: Light to dark brown.
Size: Approximately ¼ inch in diameter, round, hard, knobby.
Heat Level: N/A
Packaging & Storage
Shelf Life: Min 12 months (under optimum storage conditions).
Packaging: Poly bag in box.
Storage Conditions: Store in a dry, cool place.
SPC: <500,000 cfu / g
COLIFORM: <1000 cfu / g
YEAST: <5000 cfu / g
MOLD: <5000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
|Serving Size 1/2 cooked - (35g)|
|Amount Per Serving|
|Calories 130||Calories from Fat 20|
|% Daily Value *|
|Total Fat 2g||3%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 6g||24%|
|* The Percent Daily Values are based on a 2,000 calorie diet.|