Black Garbanzo Beans
Black Garbanzo Beans are similar to traditional yellow garbanzo beans except they tend to be smaller and range in color from dark brown to black.
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 to 90 minutes until tender. This bean produces foam so skim the water regularly.
Storage & handling
Store in a dry, cool place for up to 12 months under optimal storage conditions
One of the earliest cultivated legumes, Garbanzo Beans (Cicer arietinum)-also known as "chickpeas," "ceci beans," "chana," "Bengal grams" and "Egyptian peas"-have been grown in India, the Middle East and parts of Africa for thousands of years. There is evidence to suggest that Garbanzo Beans may have been grown in Turkey 7,400 years ago.
They grow best in tropical and subtropical climates with heavy rainfall. Much of the world's Garbanzo Bean supply comes from India, although they are also being grown in the U.S., primarily in California. The plant grows 8 to 20 inches high, and has small feathery leaves on either side of the stem. Garbanzo Beans, like common green peas, grow in seedpods, each containing two or three beans.
Garbanzo Beans are used around the world, both hot and cold, in stews, curries, salads, dips, ground into flour for flatbread and shaped into balls for falafel. Versatile Garbanzo Beans can be boiled, fried, roasted or stewed, and are high in protein, fiber, manganese and vitamin B.
Black Garbanzo Beans (also called Desi Chickpeas) are similar to traditional yellow garbanzo beans except they tend to be smaller and range in color from dark brown to black. With their nutty flavor and firm texture they are a staple of Mediterranean, Indian and Asian cuisines.
Chickpeas, or garbanzo beans, are at the heart of this classic Indian dish. This recipe uses our versatile Black (Desi) Garbanzo Beans, whole Serrano Chiles and a combination of traditional spices to create this satisfyingly spicy dish.