Garbanzo beans originated in the Middle East, the region of the world whose varied food cultures still heavily rely upon this high protein legume. The first record of garbanzo beans being consumed dates back about seven thousand years. They were first cultivated around approximately 3000 BC. Their cultivation began in the Mediterranean basin and subsequently spread to India and Ethiopia.

Garbanzo beans were grown by the ancient Egyptians, Greeks and Romans and were very popular among these cultures. During the 16th century, garbanzo beans were brought to other subtropical regions of the world by both Spanish and Portuguese explorers as well as Indians who emigrated to other countries. Today, the main commercial producers of garbanzos are India, Pakistan, Turkey, Ethiopia and Mexico.

Even though legumes are known for their fiber, most people do not know how helpful the fiber in garbanzo beans can actually be for supporting digestive tract function. First is the issue of amount. Garbanzos contain about 12.5 grams of fiber per cup. That's 50% of the Daily Value (DV)! In addition to this plentiful amount, at least two-thirds of the fiber in garbanzos is insoluble. This insoluble fiber typically passes all the way through our digestive tract unchanged, until it reaches the last part of our large intestine (the colon). Bacteria in our colon can break down the garbanzos' insoluble fiber into short chain fatty acids (SCFAs) including acetic acid, propionic acid, and butyric acid. These SCFAs can be absorbed by the cells that line our colon wall and can be used by these cells for energy. In fact, butyric acid is the preferred source of energy for the cells lining our colon. With the extra amounts of energy provided by SCFAs from the insoluble fiber in garbanzos, our colon cells can stay optimally active and healthy. Healthier colon cell function means lower risk for us of colon problems, including lower risk of colon cancer.

Although chickpeas can be reddish or black, the buff-colored variety is the one most widely used. Chickpeas have a unique spherical shape with the hint of a tail, purportedly resembling a ram’s head. The two most common types of chickpea, are the white-seeded "Kabuli" and the "Desi". Chickpea is an important source of protein in the diets of the poor regions of the world and is particularly important in vegetarian diets. Chickpeas are being used increasingly as a substitute for animal protein and are gaining in popularity in the United States, thanks to increased interest in ethnic cuisine, and can often be found on salads to boost protein levels.

Chickpeas, peas and lentils are rotation crops to wheat and barley.  Planted in alternate years, these rotation crops replenish nitrogen in the soil, reducing or eliminating the need for chemical fertilizers.

The chickpeas are known as Billy Beans in the United States. They are called Pedro Sillano in Spain, where Bill Newbry, Genesee, Idaho, found them during his travels. He was so impressed, he brought the “beans” home to the United States and gave them to his growers to propagate. These peas (actually more closely related to peas than beans as the “garbanzo bean” nickname suggests) are last year’s crop brought to you from a grower in Genesee. (Our son may have been on the combine that harvested them.)

Billy Beans have become favored chickpeas for the processed market both for their flavor and because they have a minimal seed coat, which results in a smoother hummus. Their smaller size results in a quicker cooking time (about 2 hours, versus at least three for the conventional Dwelley or Sanford chickpea).

Most recipes call for canned chickpeas, however, dried can be cooked and used in place of canned in any recipe. I put chickpeas in lentil chili, bean soup and have even had a chickpea pizza that was great. The hummus recipe enclosed is the most common use in our household.

 

 

Selection and storage: Choose pale tan chickpeas with uniform color. Store dried chickpeas in an airtight container.

Preparation, uses, and tips: Cooked chickpeas are the main ingredient, along with sesame paste, in hummus, the popular Middle Eastern spread. Before cooking, soak chickpeas for 12 hours, then pressure-cook for 20 to 25 minutes, or boil them for 2 1/2 hours (soaking and cooking times are less with Billy Beans). Chickpeas nearly triple in size after soaking and cooking. They have a unique, pungent flavor when cooked, blending well with garlic and onions. Chickpeas can be roasted as a snack or ground into flour.

A few basics about cooking dry peas, lentils and chickpeas

(Taken directly from the USA Dry Pea and Lentil Cookbook)

The first step in your preparation process is ensuring that the peas, lentils and chickpeas you are using are of United States origin. Peas, lentils and chickpeas from other origins such as Canada, Turkey, and India are known to have higher levels of foreign matter and may take much longer to cook because of hard seed problems (a result of harvesting at higher moisture rates before the product is fully matured). Peas and lentils from the United States are dried naturally in the sun and harvested at low moisture rates resulting in a product that does not require soaking. In fact, soaking peas and lentils from the United States will likely result in overcooking the product (Note: chickpeas, regardless of origin, still need to be soaked prior to cooking.) Cooking times may vary slightly depending upon the variety. Times given are approximations, and you should adjust them to meet your needs. High altitude, hard water, and salt added to the cooking water will increase cooking time.

Preparation of Chickpeas

In a medium size pan, combine 1 cup of soaked chickpeas and 2 ½ cups of water. Add more water if you are cooking at high altitude or with hard water. Bring to a boil, cover and simmer until the chickpeas are tender.

Many people prefer to use canned chickpeas because of the convenience. However, some find a noticeable difference between canned chickpeas and those they prepare. The difference is typically noticeable in dishes that most bring out the taste of the chickpeas, such as hummus. Try both forms to find which you prefer. One 15-ounce can contains a scant 2 cups.