Garbanzo beans are chickpeas under a different name. They are the seeds of the Cicer arietinum, originally grown in the Middle East in ancient times, and now a major crop of India and parts of Africa, as well as the Middle East.

The seed is basically round, with a very narrow sort of notch running around it from top to bottom, and the hint of a tail on the bottom. They are sort of yellow to cream in color, and about the size of a small marble. They have a paper-thin husk filled with mushy, starchy bean. They do kind of seem more like peas than beans.

Sun Vista sells soft, tasty canned garbanzo beans in a 15 ounce (by weight) can. Cheaper brands usually take the larger, more mature beans that tend to have tough husks which can give you the equivalent of a paper cut on your tongue. Ouch! Sun Vista uses the younger, smaller beans that have not matured as much, so they are softer, tastier and safer.

According to the Mex Grocer web site, the “Seeds average about 20% protein, 5% fat and 55% carbohydrate.”

http://www.mexgrocer.com/brand-sun-vista.html

They are sold both dry and canned. I like them canned because they are already soft, so I do not have to soak them overnight and then cook them all day.

Garbanzo beans taste starchy, and the insides have a nice mushy texture that I like. They remind me of peas, in terms of texture.

When offered at salad bars, they are often pickled (soaked in vinegar) and not as soft.

How to eat them

Garbanzo beans are the major ingredient in hummus, a popular dip that comes to us from Greece and the Middle East.

They are often used in Mexican cuisine.

They make a nice addition to soup or a bean salad, or a topper for a tossed green salad. You probably have seen them at restaurant salad bars.

What Mom used them for

Mom used to fry up some pork chops, then add equal parts of tomato sauce and water, and a can of garbanzo beans (drained), then simmer them with a lid on the frying pan for about ten minutes, or until the pork chops got nice and moist, while the sauce was reduced.

Served with corn and apple sauce on the side, this is a tasty dish. Not everybody likes it, but I do like the way that it makes the pork chops soft and moist.

What I use them for

Sometimes I make Mom’s pork chops and garbanzos. Sometimes I mash them up with a little minced garlic and a dash of lemon juice, plus salt to taste.

Recommendation

Sun Vista is a quality brand, but the price is quite reasonable, at about $2.15 for a 15 ounce can. I recommend their garbanzos for a healthful food that adds protein and texture to any meal.

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