Due to increased demand, please allow 3-5 business days for processing your order.
You say "garbanzos," I say "chickpeas"... it's a "to-may-to/to-mah-to" kind of thing.
Our blonde garbs, as we like to call them, put their canned brethren to shame. Yes, it's quick and easy to just open a can, but once you've cooked with dried beans, you'll never go back.
Our latest nutrition testing provided these results: high fiber, extremely low sodium and low natural sugar, and a real protein punch (38% Percentage Daily Value), with healthy amounts of Iron (34% PDV), Magnesium 28% (PDV), and Vitamin B-6 (25% PDV).
A versatile nutrient-dense choice for plant-forward meals.
Cooking Instructions for Presoaked Garbanzo Beans
1. Soak garbanzo beans in water overnight or for 8-10 hours. Use a ratio of 1 C chickpeas to 4 C of water. Drain and discard soaking water.
2. Bring 6 C of water to a rolling boil in a large pot.
3. Add the soaked garbanzo beans to the boiling water.
4. Reduce the heat and bring the water back to a slow simmer - there will be bubbles, but not covering the surface of the water, and certainly not a rolling boil.
5. Slow simmer the garbanzo beans for 30 minutes.
6. To see if they are done, pinch one or two of the garbanzo beans between your thumb and forefinger and mash it. It is soft enough to squash it when it is ready. Check several just to be sure.
7. Drain and cool. Your garbanzo beans are ready to use for hummus or to dry roast and spice them for snacks.
Cooking Instructions for Garbanzo Beans That Have Not Been Presoaked
If you don't want to presoak your garbanzo beans, skip to Step 2 above. Extend your cooking time to 1 1/2 to 2 hours. Check if they are done after 90 minutes.
Please note that if your garbanzo beans have been in your pantry for an extended period (we're talking years here), they are still good, but they will take longer to cook.
Cooking Instructions for Garbanzo Beans in a Countertop Pressure Cooker
To cook garbanzo beans in an Instant Pot or other brand of countertop pressure cooker, you don't need to presoak them.
1. Add 1 C garbanzo beans to 4 C water.
2. Seal the pressure cooker.
3. Set the pressure level to "high" and set the time to 50 minutes.
4. When the pressure cooker signals the end of cooking, let the pressure drop naturally.
5. To see if they are done, pinch one or two of the garbanzo beans between your thumb and forefinger and mash it. It is soft enough to squash it when it is ready. Check several just to be sure.
6. Drain and cool. Your garbanzo beans are ready to use for hummus or to dry roast and spice them for snacks.
Please Note: Produced in a facility that also processes wheat.