Chickpeas, or garbanzo beans, were originally cultivated on the lands bordering Mesopotamia and the eastern Mediterranean.  From there they spread to India and some parts of East Asia. In ancient Rome, the chickpea was so highly valued that one leader (Cicero) was proud to claim his family name came from the Latin term for it, Cicer arietinum.

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 you are receiving today 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.

Nutrition: Chickpeas as well as other legumes are high in fiber and an excellent source of: Folate (160mcg), Vitamin B6 (1.13mg), Vitamin C (9mg), and Zinc (2.54mg). Chickpeas, lentils, and peas are among the select group of foods that provide protein as well as calcium and iron.

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.

Chickpea cooking times:                                              Chickpea yield:
All uses, from dried: 1 ½ to 2 hours                               1 cup dry: 2 cups cooked

Nutritional Information:This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Protein and Copper, and a very good source of Folate and Manganese. Nutritional Data

Spicy Hummus

Billy Bean Hummus

Hummus with Yogurt and Lemon

Tomato, Chickpea and Arugula Salad

Chickpea Noodle Soup

Mediterranean Chickpea Stew

Curried Hummus

Five Pepper Hummus

Hummus & Grilled Vegetable Wrap

Hummus with Yogurt & Lemmon

Spinach Chickpea Curry

More information on Cooking dry beans

If you have a great recipe, please email us!