York Garbanzo Beans
Grown on the rich, rolling hills of the Palouse, these creamy, white Kabuli garbanzo beans are delicious in soups, salads and side dishes.
Cooking is as easy as 1-2-3
- Rinse, sort and soak: Pour chickpeas into a colander and remove any foreign material, such as sticks or tiny dirt clumps. Put rinsed chickpeas into a pan and cover with a few inches of cold water. Let them soak for 3-10 hours. Drain, rinse with cold water and cover with a few inches of cold water. (The soaking water absorbs some of the gas-producing sugars that are indigestible.)
- Bring to a boil and simmer for 1.5 to 2 hours
TIP: For each cup of dried garbs, use 2.5 cups of water.
Yield: 1 cup raw = 2 cups cooked
No time to soak? Use this quick-cook method:
- Rinse and sort
- Cover chickpeas with a few inches of cold water. Bring to a boil over high heat. Remove foam. Lower the heat and simmer for about 2 hours. Stir occasionally and add water, if necessary.