Garbanzo Beans (Chick Peas)
The bean behind hummus, the backbone of falafel, and quietly one of the most useful things in your pantry.
What It Is
Garbanzo beans and chickpeas are the same thing, two names for one ancient legume grown across the Mediterranean, Middle East, and South Asia for thousands of years. The dried whole bean has a nutty, slightly buttery flavor that canned versions only approximate. Soaking and cooking them yourself takes patience, but the texture and taste are noticeably better, and you get a pot of starchy cooking liquid called aquafaba that whips into a foam and works as an egg substitute in baking.
They are one of the most versatile beans in any kitchen, equally at home in spiced stews, cold salads, roasted crispy in the oven, or blended smooth.
What To Do
Rinse, then soak overnight in plenty of cold water. Drain, cover with fresh water by a few inches, and simmer one to two hours until tender but not mushy. Salt after cooking, not before. One cup dried yields about three cups cooked.
Blend cooked garbanzos with tahini, lemon, garlic, and olive oil for hummus. Toss them with olive oil and spices and roast at 400 degrees for a crunchy snack. Add them whole to soups, grain bowls, or a simple skillet with tomatoes and cumin. Store dried beans in a cool, dry place; cooked beans keep in the fridge for about five days.
