Seasons/Availability
California-grown fresh Garbanzo Beans are available April to September.
Description/Taste
Encased in a light colored paper-like shell, fresh garbanzo beans, also called chickpeas, offer a delectable trace of sweetness and a wonderful tender texture. Not yet crinkly in this early stage of life, these farm-fresh delights vary from a very pale green to dark green. Easy to shell, two to three beans are produced in each pod.
Nutritional Value
Garbanzo beans provide a source of fiber, protein and vitamins.
Applications
Add these tender morsels to salads for a tasty crunch. Pair with blue lake beans, spring onions, fennel and baby carrots for a colorful and nutritious salad. Enhance stews, soups and rice dishes. Toss in stir-fries. Include in egg rolls. Pork, beef, chicken and ground beef entrées love them. Make a tasty dip. Yams, sweet potatoes, sweet peppers and cucumbers marry well. To store, refrigerate in a plastic bag.
Ethnic/Cultural Info
Indian cuisine loves garbanzos enhanced with flavorful spices and ground into flour to make fritters and dumplings.
Geography/History
Cultivated in the Middle East and of the genus Cicer arietinum, ancient Egyptians, Greeks and Romans enjoyed these wonderful legumes and food historians say they existed more than seven thousand years ago. Growing on bushy plants and not doing well in cool climates, the beans are ready for harvest in 65 to 100 days. Releasing a tasty dew, the leaves make a wonderful tea. Spreading its goodness around the world, this bean is a staple food in India where it is known as Bengal gram. In Rome, these beans are called Cicero. The Middle East is known for a classic green colored hummus that is made with fresh garbanzos.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Featured Recipes
Recipes that include Fresh Garbanzo Beans. One
is easiest, three is harder.
