White or Green Chickpeas
By Cat, June 2008 (Photo, right, from Wikimedia Commons)
Includes: 1. Cooked Chickpeas
See also: 1. Beans & Other Legumes: Soaking & Sprouting; 2. Vegetarian & Bean Menu
Chickpeas/garbanzos are one of the most nutritious of the legumes, providing all the essential amino acids for humans. Plus, their nutrients are way more bioavailable than for soy. They also cook faster than many legumes.
Garbanzos are very common throughout the Middle East, and have infiltrated most of Mediterranean cuisine. They make a delicious sprout for adding to salads or simply snacking. Sprouted garbanzos are an essential ingredient for Falafel (meatless patties).
Perhaps their best known use is Hummus (Hommos), a delicious dip made primarily of garbanzos and tahini (sesame paste). But my favorite is Chickpea (Garbanzo) & Spinach Casserole.
Cooked Chick Peas (Garbanzos)
1 cup dried chick-peas makes about 2 ½ cups cooked. Try cooking up a big batch, then canning or freezing the extra for future use. This is especially helpful if you are a vegetarian and eat a lot of falafel and other chickpea goodies, and don’t want to sprout and cook a batch each time.
Instructions Moved to Basic Cooked Beans, Peas.
