Garbanzo beans which are also known as chickpeas, Bengal grams and Egyptian beans are available year-round. They are available in stores either dried or canned. The beans themselves are a little starchy and have a buttery, nut-like taste. They are a concentrated source of protein, contain antioxidant nutrients and a good source of fiber.
- 1 (15 ounce) can of garbanzo beans or chickpeas, drained and rinsed
- 1 cup of white vinegar
- 1 tablespoon of extra virgin olive oil
- ½ teaspoon of salt
- Preheat oven to 400’.
- In a medium size bowl add the beans and vinegar together.
- Cover the bowl and place in the microwave for 1 minute, stir the beans and heat again for 1 additional minute.
- Remove the bowl and cover and set beans aside for 5 minutes to cool down.
- Now drain the vinegar off and add the olive oil and stir until the beans are coated.
- Add salt and toss the beans in the bowl.
- Transfer the beans to a cookie sheet or baking pan so they lay flat in a single layer.
- Bake in the oven for 20 minutes and then stir them around keeping them in that single layer on the pan.
- Then continue cooking the beans for another 15 minutes or until the garbanzo beans are crunchy.
- Remove pan from oven and transfer to another baking sheet to cool completely.
- Transfer the roasted garbanzo or chickpeas to a decorative bowl and set out on the table.
- Garbanzo beans or cicer arietinum which is Latin means “small ram”. These beans in the legume family have a shape that is unique and said to resemble a ran’s head.
- Originated in the Middle East.
- First cultivated around 3000 BC.
- Grown first by the Egyptians, Greeks and Romans until the sixteenth century when they were brought to bubtropical regions by the Spanish, Portuguese and Indians who immigrated to other countries.
- India, Pakistan, Turkey, Ethiopia and Mexico are the main commercial producers of garbanzo beans.
- The United States makes up for only twenty percent of the garbanzo beans consumed worldwide.
© 2014 Beverly Mucha / All Rights Reserved
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