Southern grandmothers call them chickpeas. No matter which term is preferred these inexpensive staples of Mediterranean cooking pack a nutritional wallop. Most simple moms probably buy the pre-cooked canned variety. However, the small amount of extra planning needed to use the dried version will reward with seriously delicious flavor for less than a dollar.
A one cup serving of Garbanzo Beans has no saturated fat or cholesterol, 15 grams of protein, 12 grams of fiber, and a healthy dose of Copper, Folate, and Iron. With numbers like that it’s no wonder these little beans are so important in a vegetarian diet. Use this recipe to prepare a batch of beans in a slow cooker and use them as-is with a fresh chopped tomato and a little red wine vinegar, in Moroccan Chickpea Stew, or as the star ingredient in a batch of homemade Hummus.
How to prepare dried Garbanzo Beans
- Soak 3 cups of dried beans overnight according to package instructions. Pour into colander and rinse well.
- Peel 6 garlic cloves and throw them in your slow cooker.
- Add the pre-soaked beans.
- Add 3 teaspoons salt, a teaspoon or two of olive oil, and a couple of sprigs of parsley.
- Cover beans with water by about four inches. Cover.
- Cook on high for 6-7 hours or on low for 12 hours.
- Drain and use in your favorite recipe.
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