Whatchama-call-it Beans

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“Ch-ch-chick peas!”





“Please pass the chi-banzos. Thank you.”

“Of course. Lovely blouse by the way.”

“Oh, why thank you. Nice hat.”

“Do you think it will rain?”

Bring peace, harmony, and good nutrition to your table with garbanzo

beans. There are many wonderful dishes you can make with the g-beans

in your TakeHome box this week. The name “Chickpea”

appears in the Oxford English Dictionary in a 1548 citation from the

French word chiche. The name “Garbanzo” is attributed to

the Basque word garbantzu. Whatever you call them, these delicious

organic beans come from SunRidge Farms. Extremely versatile, Garbanzos

can be used whole in dishes such as Chana Marsala or whipped into a

smooth hummus.

Not surprisingly, there are numerous ways to cook these beans. To soak

or not to soak, that is the first question. Beans can be soaked

overnight 8-12 hours in cold water, or brought to a boil, taken off

the heat and soaked for 1-2 hours. Some believe that soaking and

rinsing beans brings out the flavor and makes for a more digestible

bean since the starches break down more completely. Either of these

methods will reduce cooking time to about 60-90 minutes. When tender,

remove and prepare. If you choose not to soak, rinse and cover dried

beans in three times the amount of water, bring to a boil, skim, cover

and simmer for 3-4 hours. Keep an eye on the water and add more as

needed—beans triple in volume!

Garbanzos are an excellent source of protein at 14.5g per cup. Their

other great nutritional virtues are fiber, folates, and manganese.

They also contains 123 mcg, or 164% DV, of the micronutrient

molybdenum which is believed to detoxify sulfates ingested from

processed foods. Garbanzos are such a nutrient-dense and tasty legume

it is no wonder it can be found in cuisine around the world. A few

beans sprinkled on a salad or into a soup will transform any meal.

“Un garbanzo no hace puchero, pero ayuda a su



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