This common bean can sometimes be known as a chickpea, depending on the area in which you live. It's a legume rich in protein and quite versatile, making it a great staple to keep around the house.
Washing, Storing + Shelf Life
See the section on the Grains + Legumes page that discusses grain washing and storage.
Guide to Soaking
Because garbanzo beans are so sturdy, they benefit greatly from soaking overnight. This allows the beans to soften, cutting down dramatically on cook time.
None! Soak on, chickpea lovers!
How to Soak
Place garbanzo beans in a container with 3 times as much water as you have beans. Refrigerate or keep covered at room temperature overnight. Be sure to drain and rinse before cooking.
Molybdenum • Manganese • Folate • Copper • Fiber • Phosphorus • Protein • Iron • Zinc
• Gut + Colon Guardian
• Age Defier
• Heart Helper
• Blood Sugar Balancer
• Detox Endorser
- Place pre-soaked beans in a pot and cover with water by a few inches.
- Bring water and beans to a boil at high heat.
- Once boiling, reduce heat to medium, and continue cooking for 1 1/2-2 hours, or until soft.
- Add more water, if necessary. Beans should remain slightly covered throughout the cooking process. Their finished texture should be tender and soft, but not mushy.
Water should be gently boiling during the bulk of the cooking process. Cook time will depend greatly on size and age of the beans.