Imported organic Italian garbanzo beans.
Chickpeas (also called garbanzo beans) are harvested all over the Mediterranean, and they have been readily adopted by cuisines all over the world -- from Italy, to India, to the American Southwest. These hazelnut-shaped peas pair well with other flavors, but their nutty flavor and texture make them a delight to eat all on their own. Use them to make Pasta e Ceci, a traditional Puglian dish, or puree them and serve alongside aged meats. These may be the only legumes to maintain their unique characteristics whether eaten fresh or dry. Special instructions: Beans should be soaked overnight or boiled for at least two hours before adding to a recipe. Do not add salt to any of these beans until they are finished cooking; salt hardens the skin. Keep in mind that beans usually double in volume after they've been soaked. |
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