Beans, Garbanzo


savory, hearty, creamy


prep tips

Pop the chickpea out of the fuzzy pod,  rinse (see above) and they are ready to cook! You can eat them raw, as they have a pleasant nutty flavor, or cooked. The shelling process may take some time, but it's a great family activity or something to do while you relax in front of the T.V.


cooking tips + recipes


storage notes:

Keep in the pod until the day before/of cooking. Store unshelled pods the same way as bush beans (see 'Beans, Bush, Snap) If you want to shell your garbanzos beforehand:
Wash fresh shelled garbanzos well, removing any debris. Rinse several times until the water runs clear.
Let the beans drain in a colander for 5 minutes, before transferring them to a sink/bowl filled with cool water. Repeat this step twice more.
Dry thoroughly - Use a kitchen towel to pat the beans dry. Don't rub them vigorously. Gently press down on them.
Store in an airtight container. Ensure that it has a tight lid. Please keep them in the refrigerator. But do remember that the beans shouldn't stay longer than a few days.

storage methods
Where to Store

Shelf life
Long term/preservation

a few days





varieties we grow

'Black Sicilian' 'Golden Dragon'