Garbanzos=Chickpeas

Is it a garbanzo bean or is it a chickpea?  Well, it's both.  This beige-colored legume is adored and consumed around the world.  And why not?  It's tough to ignore how delicious it is when pureed into hummus or tossed with a yogurt-curry dressing.  I am getting hungry just thinking about it.

Chickpeas are also a magnificent source of nutrition.  They are a good source of fiber, folate, lean protein and even antioxidants.  With that being said, they are also on the "must-have" list of foods that help with fertility.  Luckily I really love beans, so this is great news!

I wanted to share with you how easy it is to cook beans from scratch.  I know that it's much easier to buy the canned versions, but I promise that you will save money this way.  Not only that, but you will save yourself from consuming extra sodium (many canned versions are salted) and BPA (Bisphenol-A), a toxic form of plastic that often lines cans.  By planning ahead, you can have fresh, clean, lovely beans anytime you want!

First, spread the beans out on a cookie sheet and check for stones or other debris.  Next, give them a good rinse (to get rid of any dust or any other little particles).  After that, place them in a bowl or container and cover them with 3x their volume of water.  Place them in the refrigerator and watch them grow!  (This process is best overnight but you can also get the same benefit from a six hour soak).
 

Ready for a night of soaking

Now you're ready to cook!  Yes, it's just that easy.  Drain your beans and put them in a pot, cover them with fresh water, and bring them up to a slight boil.  As soon as you reach that boil, turn the heat down and let them simmer.  Chickepeas will take about 1-1.5 hours.  Be sure to check them every once in a while to make sure there's enough water in the pan (it's hard to cook them without the water!).  About 15 minutes before they're done, throw in a little salt.  This helps season them, which makes them even more delicious.



Wow, look at them now!

That's it!  Now it's up to you!  The options are endless.  I made my chickpeas into a puree with lemon juice, parsley, roasted garlic and cayenne pepper.  I spread that on some grilled whole wheat sour dough bread and topped it with baby arugula.  A beautiful snack!