Garbanzo Beans, also known as Chickpeas, are a staple of the Mediterranean, India, and the Middle East. They provide high quality protein, add a "meaty" texture to soups and salads, and are wonderful when ground and used in hummus. Slightly larger than the average pea, these round, buff-colored beans have a firm texture and a mild, nutlike flavor.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Keeps best refrigerated or frozen.
Basic Cooking Instructions
Directions - Soak beans overnight. Drain and rinse beans. Add 4 cups of water for every 1 cup of Garbanzo Beans. Liquid should be 1-2 inches above top of beans. Bring to a boil; reduce heat and simmer about 2 hours. Or pressure cook 12-15 minutes.
* 1 cup of beans yield 2 - 2 1/2 cups cooked beans.
* Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Beans, peas, and lentils are natural agricultural products. Despite use of modern agricultural equipment, it is not always possible to remove all foreign material. Sort and rinse before cooking.