Chickpeas

May 20, 2014

chickpeas

Chickpeas are also known as garbanzo beans. Like other legumes chickpeas are one of the best plant sources of protein.

The word garbanzo may have originated as garbantzu in Bosque–one of the oldest languages in Europe–, a note that pairs neatly with the fact that these beans have been cultivated for well over 7,500 years.

The illustration above depicts the Middle Eastern variety of chickpea.  When well-soaked they adopt a round surface absent of wrinkles.  The “beak” of the chickpea will sprout if allowed to soak further.

Hummus made from soaked then boiled chickpeas will have a smoother consistency since the seed coat breaks down at high temperatures.  Hummus made from sprouted chickpeas has a grainier texture and the occasional partial seed coat.

One Comment

  1. […] corn flour. The original chucula calls for 7 different plant seeds: fava beans, wheat, corn, garbanzo beans, barley, peas, and lentils. All seeds are roasted then ground before being added to a mix of water […]

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