Chickpeas Dry Whole Washed Garbanzo Beans Legume, 5 kg / 11 lb Bag

The chickpea or Garbanzo bean, whose original and scientific name is Cicer arietinum in Latin, is a legume of the family Fabaceae.

Even though they acquired popularity recently, chickpeas have been grown in Middle Eastern countries for thousands of years. Chickpeas appear in early recordings in Turkey about 3500 BCE.

Direct uses and industrial applications

Garbanzo beans are mainly used in family houses. It is a legume rich in properties that can be implemented in a wide variety of foods such as roasted beans (eaten as a snack or in salads), falafel, hummus, or as flour when processed, among others.

When it comes to industries, chickpeas are principally used in food industry in many parts of the world. In Portugal, chickpeas are one of the main ingredients in rancho, eaten with pasta and meat or with rice. In Spain, they are used cold in tapas and salads, as well as in cocido madrileño. In Middle East, chickpeas are often prepared for Hummus, a paste and mixed with tahini (sesame seed paste), and also Falafel.

Market overview and production

Chickpea plants are bushy and top out at about 40 cm, making them ideal for containers. The "peas" themselves are actually seeds encased in small pods that grow on the plant. A cool-season crop, chickpeas grow best when temperatures hover between 20 oC and 30 oC during the day, and stay above 15 oC degrees at night. This plant needs to be in a space that gets at least 6 to 8 hours of sun in cooler climates, but a bit of afternoon shade in warmer areas.

There are actually two known types of garbanzo beans – the Kabuli and Desi. The Kabuli means “from Kabul,” and has a light color with large seeds and a smooth coat, and a round, uniform shape. The Kabuli is often cultivated in Northern Africa, Europe, Pakistan, Afghanistan, Chile, Argentina and North America. The second type, the Desi, is small and dark with a rough coat and yellow on the inside. It is cultivated in India, Ethiopia, Mexico, and Iran.

As mentioned, in Argentina and Chile is possible to find Kabuli peas. In Argentina, garbanzo beans crops are located from the north to the center of the country including southern Buenos Aires, being Córdoba the main producer. In Chile, the leading area is the province of Cautín, in central Chile.

Frequently asked questions

What are chickpeas? The chickpeas are a legume of the family Fabaceae. Garbanzo beans have been grown in Middle Eastern countries for thousands of years, with its origin in Turkey.

How to cook chickpeas? Dried chickpeas need to by hydrated for at least 12 hours, then boiled until soft and use according to each one’s preference.

What do chickpeas taste like? Chickpeas have the typical beany flavor as every legume.

Are chickpeas gluten free? As different pure beans, they are naturally gluten-free, and when transformed into flour, they are a good replacement of conventional flours.

Can you eat chickpeas raw? It is recommended to cook every legume before eating, in order to avoid any toxins or bad substances consumption.

Can you freeze chickpeas? When cooked, they can be freezed up to 3 months.

Which other legumes are related to chickpeas? Lentils, kidney beans, lupins, peas, among others.

Where can I purchase chickpeas or garbanzo beans in bulk? You can purchase at Directoro direct from producers.

Related products and ideas

Make Hummus at home. You need: 500 g chickpeas, 1 tbsp tahini or sesame paste, a clove of garlic, 2 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt and cumin. Mix everything in a blender until it becomes a paste. Serve with crackers or bread sticks and enjoy!