Edible Paradise

Not only will you be able to find garbanzos in their natural raw form from one of our farmers, but you will also be able to get them in some flavorful hummus from Zena Foods at the farmers market. Garbanzos or “chickpeas” hail from the Middle East. Kabuli chickpeas, the most common variety here, are light golden in color and about the size of a small marbles. Some people say the shape reminds them of a brain. Desi chickpeas are a variety widely grown in India and are usually darker in color, rough textured, and smaller in size. In the eighteenth century, roasted chickpeas were used as a substitute for coffee. A finely ground flour from dried garbanzos is called gram flour or besan, and is used in batters for pakoras in India, gundi dumplings in Israel, an Italian bread called socca, and many other dishes.

Garbanzos are the most widely consumed legume in the world. California grows the most garbanzos in the United States, approximately 8,000 acres per year. However, the largest producer of garbanzos in the world is India. Other places they are grown are Turkey and Australia. Garbanzos have taken up the slack in the legume world for the failed peanut crop from last year. If the weather continues as it is, it will do the same for this year as well.

One cup of garbanzos contains 17grams of fiber and 19 grams of protein and about 260 calories. Vegetarians love them.

How to select: Half-pound bags of garbanzos are pre-packaged at the New Natives stand at the farmers markets. They are considered “dried” but beginning to sprout.

How to Store: Keep them in their bag in your refrigerator for up to a week.

Recipe: Indian Chickpea Vegetable Stew with Spinach Basmati Rice