|Garbonzos in the pod. Cute!|
The name "garbanzo" possibly stems from the Basques, a sub-autonomous culture in northeastern Spain. Their word for this bean is garbantzu. "Chickpea," on the other hand, stems from the French word for the bean, chiche, and slurred into "chickpea" in English. Neat-o.
Interesting fact -The US actually imports garbanzos because we don't grow enough to meet our demand and the demand of countries who also buy from our farmers! Most of our beans come from Mexico and Canada (Canada??). US garbanzos are eaten by us, and also sent to Spain, Turkey, and India.
|Why eat anything else??|
Like I've said already, garbanzo beans are super versatile. They can be roasted, ground, mashed, blended, baked; thrown into salads, soups, pastas, rice, and eggs, or used to pump up meat dishes, since they have a good, hearty texture and taste. They are even used in desserts! Their flavor is mild, and doesn't overpower the rest of the dish, while their high protein and fiber content fills you right up! What are you making for dinner tonight? Grab a can of garbanzo beans and throw them right in! Seriously! Do it!
Canned garbanzo beans make life easy, and I usually have a can or two on my shelf for those (very, very, very, very rare) days when I don't plan ahead. Dry garbanzo beans can be bought in the dry bean or bulk aisles, and are easy to prepare. Like other dry beans, soaking garbanzos in cold water overnight will make cooking faster, although they will still need to be cooked for at least an hour or two in order to be edible.
What are your favorite ways to prepare garbanzo beans?
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