Garbonzo beans are versatile in the culinary world.
Their used to make hummus – crunchy roasted snacks – gluten-free pasta, and mashed in “chickpea salad” sandwiches, as a main dish, soups, and even used in flour form as an alternative to gluten-free baking.
Nutrition and Facts About Garbonzo Beans
Garbanzos are categorized as a legume and were named a top food trend for 2021 by Whole Foods Market.
Garbanzos also known as chickpeas, are a source of plant protein and nutrients.
A 1-cup serving of garbanzo beans contains 14.5 grams of protein. That’s about 29% of your daily according to the U.S. FDA (Food and Drug Administration).
Garbanzos are a good source of copper, folate, and manganese.
The legumes originated in the Middle East, likely in what are now the regions of southeastern Turkey or northern Syria.
In Africa and parts of the Middle East, garbanzos are also known as Egyptian peas.
They’re the world’s second most widely grown legume after the soybean, and one of the eight founder crops or eatable food crops that archeologists consider the foundation of agriculture on our planet.
And although the common garbanzo bean is generally tan or beige, there are also yellow, red, dark green, black and brown chickpea varieties.
According to ThoughtCo there are varieties in 21 different colors and several shapes.
The More You Know: How To Cook Dried Beans
Chorizo and Rice with Garbanzo Beans
1 tablespoon olive oil
½ pound ground Mexican Chorizo
½ cup onions, diced
2 garlic gloves, minced
½ cup mini-sweet pepper, red, orange, yellow, seeds removed, sliced
1 cup chicken broth
1cup water
15 ounce can garbanzo beans, drained
1 cup long-grain white rice, rinsed several times to remove starch
Heat oil in a large skillet over medium-high heat.
Add chorizo, onions, sweet peppers and garlic. Cook and stir 5 minutes or until you smell the aroma of the onions and garlic.
Add broth, water and garbanzos. Bring to boil.
Stir in rice and cover. Reduce heat to medium-low and simmer 20 min. or until rice is tender.
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