Feel Great Eating Fresh Food

Gaetan Garbanzo says, "Hey, I'm a smooth dude!"

They say I'm a little "nutty" but I think it's all in fun.

Garbanzo beans, also known as Chickpeas are truly a pea. The earliest record of the historical chickpea comes from Turkey, and is about 7500 years old. They were grown in both Egypt and Rome, and are extremely popular in Indian and Middle Eastern cuisine.

Chickpeas can be eaten fresh, but are more commonly dried and then re-hydrated. They have a slightly nutty, creamy taste. The most common chickpeas are beige-color, but other varieties are black, green, red, or brown. Their size varies also; some are quite small.

80% of the world's chickpeas are grown in India and Pakistan; they are drought tolerant and an excellent vegetarian protein source. We grow them here in North Dakota, too. (Though for some reason, dried garbanzos are challenging to find in the grocery stores here.)

Garbanzos are an excellent source of the trace mineral molybdenum. They are also high in fiber, folic acid, and manganese. Garbanzos are a good protein source, especially when combined with grains.

Garbanzos can help stablize both blood sugar and cholesterol. Their high molybdenum content is a factor in neutralizing sulfites (found in processed lunch meats, wine, and salad bar greens).

Garbanzo Beans are generally regarded as having slightly warming energy.

Please see your health provider for guidance on your own health program.

You may find garbanzo beans on the salad bar, in a pasta dish, or in a curry. They are particularly well-known as the main ingredient in hummus, and are also used to make falafel.

Garbanzos — Try this: Soak 1 cup of dried garbanzos overnight, then cook for 1-1/2 hours in plenty of water over low heat. (This step may be done in advance.) In a food processor, combine 2 Tbsp olive oil, 2 Tbsps tahini (sesame paste), 1/4 c lemon juice, 1/2 tsp salt, 1 clove of garlic, crushed. Whiz together. Add cooked garbanzos and whiz, adding a little water or olive oil, if necessary, to produce a smooth, creamy texture. Enjoy on a pita, as a vegetable dip, or with corn chips.

3 foolproof tips ... to avoid buring the garbanzos while cooking!

1. Use lots of water. I recommend using twice as much as you think you'll need.
2. Only use low heat! If you really feel you MUST turn up the heat to get the water heated more quickly, make and keep a promise to yourself that you will not leave the room before turning the burner down to its lowest setting.
3. Use a timer. I usually set the timer for 1-1/2 hours. Keep the timer with you while the beans cook and DO NOT leave your house or apartment for any reason until the burner is turned OFF!

Next: meet one of the first guys out in the garden. In fact, he's a lot like me. Paxton is the little fellow's name. Paxton Pea.
Or go back to Veggie Personalities.
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