Garbanzos – one ingredient five ways
This article was originally published in February 2014
Also known as chickpeas, garbanzo beans are a high-protein, high-fiber dietary staple enjoyed around the world. Spokane-based PNW Co-op Specialty Foods grows two varieties on the Palouse Prairie. Petite Pedrosillano Café garbanzos are in our bulk department; they have a nut-like flavor. The mild York bean can be found on the grocery shelf.
You can go sweet or savory when roasting this crispy, crunchy snack. Munch them as an alternative to popcorn, or use them as a yogurt topping. Try York garbanzos in Spice-Roasted Crunchy Garbanzos.
A well-made hummus is a thing of beauty, with precisely balanced flavor. Experiment by adding it to burgers, noodle salads or deviled eggs. Try Pedrosillano beans in Quick and Easy Hummus.
Espinacas con Garbanzos
The word garbanzo has Spanish roots, and this high-protein bean has been a common sight for centuries in Spain. This simple dish enhances garbanzos with the smoky sweetness of Spanish paprika. Try York beans in Espinacas con Garbanzos.
The density of garbanzos is pleasant whether they’re served hot, cold or at room temperature. For a high-protein substitute for potato salad, try York beans in Garbanzo Salad with Herbed Yogurt Dressing.
Garbanzos are a standard-bearer of vegetarian Indian cuisine; their fat shape is the perfect foil for thick, flavorful sauces and makes a great textural counterpoint to vegetables like potatoes and cauliflower. Try Pedrosillano beans in Garbanzo Bean and Cauliflower Curry.