Garbanzos might be most popular as the main ingredient in hummus, but they?re a delicious part of many Italian, Middle Eastern, and Indian recipes. Plus, they?re a great source of protein, minerals, vitamins, fiber, and other beneficial nutrients. Like all of our beans, Garbanzo Beans are non-GMO, gluten-free, and meet the ?Hayward Standard? – the name our growers gave our bean quality standard – which exceeds the top USDA requirements. Try some today – we think you?ll taste the difference. – Garbanzo Beans ( Kabuli CHANA )
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzoor garbanzo bean, Egyptian pea, chana, and chole. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East.
Chickpea is a key ingredient in hummus and chana masala, and it can be ground into flour to make falafel. It is also used in salads, soups and stews, curry and other meal products like channa. The chickpea is important in Indian and Middle Eastern cuisine. In 2017, India produced 67% of the world total for chickpeas