Garbanzo in our A-Z - Cooking Index
Garbanzo bean, is an edible legume of the family Fabaceae.
Mature garbanzo can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour, ground and shaped in balls and fried as falafel, fermented to make an alcoholic drink similar to sake, stirred into a batter and baked to make farinata, cooked and ground into a paste called hummus or roasted, spiced and eaten as a snack.
Garbanzo beans (also known as chickpeas) have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round and are available either dried or canned.
The beans are grown in the Mediterranean, western Asia and the Indian subcontinent. Domestically they can be sprouted within a few days all year round with a sprouter on a windowsill.