Garbanzo Beans (chickpeas) are a good source of zinc, folate and protein. It is low in fat, mostly polyunsaturated, and high in fibre. Garbanzo beans contain molybdenum which is a trace mineral that is needed for the body’s mechanism to detoxify sulfites. Sulfites is a preservative commonly found in wine, luncheon meats, and even fresh salads in most salad bars. Sulfite-sensitive individuals who are deficient in molybdenum may experience headaches, a racing heartbeat, or confusion.
Spread garbanzo beans out to remove small stones, debris or damaged beans. Place them in a strainer and rinse them thoroughly under cool running water. Soak the beans for 4 hours (2-3 cups of water per beans) to shorten cooking time and make them easier to digest. You can cook and eat them cold in salads, or hot in stews. You can also ground and shape them in balls and fry as falafel, or you can stir them into a batter and bake them to make farinata.
Soak chickpeas overnight in clean filtered water to remove phytic acid and to soften it before boiling/steaming them. After cooked, sprinkle some rock salt or sea salt with turmeric powder before serving.
Use of certified organic ingredients
100 grams of Garbanzo Beans, boiled without salt contain 8.86 grams protein, 164 calories and 7.6 grams of fiber.