Garbanzo Beans (Cicer arietinum) are small, hard, knobby, beige beans about 3/8 inch round. The nutty flavor and firm texture of the Garbanzo Bean makes it very versatile. Also known as chick peas, Ceci, cici, cheechee, Pois Chiche, Gran, Kabuli, Channa, or Safaid Beans. Garbanzo are found often in Indian and Mediterranean dishes. They are high in fat content and are a good source of calcium, the B Vitamins, protein and iron. Ground Garbanzo Beans are used to make fritters, dumplings and spicy breads. Ground Garbanzo Beans are also referred to as Cici Flour or Chick Pea Flour. Garbanzos are believed to have come from Mesopotamia and were first cultivated about 5000 BCE.
Garbanzo Beans are eaten in India boiled, fried, roasted, sprouted, stewed, in soups, and ground into flour. Serve cold in a vinaigrette or simply toss with olive oil and garlic. The best known Garbanzo dishes are hummus and falafel.
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60-90 minutes until tender. THIS BEAN PRODUCES FOAM WHEN BOILING SO SKIM THE WATER REGULARLY. One cup dry yields 2 cups cooked.