Garbanzo beans are also known as Chickpeas so don’t be confused if you see references to both names. Whether you call it a chickpea or garbanzo bean, they are the same. Garbanzo beans/chickpeas are very healthy for you. As with other “beans”, they contain good protein, supply fiber that aids in digestion and colon health, and when eaten daily can improve blood sugar and insulin secretion.
The “chickpea” reference traces its name origin back to 15th century France; yet the Latin name for garbanzo beans means “small ram,” because of its unique shape which resembles a ram’s head. As far as I’m concerned, however you call it, a bean by any other name is still mushy.
Chickpeas, aka Garbanzo Beans, are large round, cream-colored beans. They have a crunchy texture with a nutty flavor. You can use them in soups, salads, side dishes, and even pasta; and of course in dips. Their cultivation began in the Mediterranean basin and then spread to India and Ethiopia, but are popular in Italian, Spanish, Latin-American dishes as well. You can find them in most grocery stores either dried or canned.
The canned garbanzo beans at your local grocery store are called “kabuli type”, and are relatively round and cream-colored. In other countries worldwide the “desi type” garbanzo bean is more common than the “kabuli”, and it is about half the size of the cream-colored “kabuli” yet more irregular in shape. “Desi-type” garbanzo beans vary in color from light tan to black.
Considered an Old World legume, garbanzo beans were grown by the ancient Egyptians, Greeks and Romans and were very popular in these cultures. Portuguese and Spanish explorers brought these beans to other countries, and today the main commercial producers of garbanzos are India, Pakistan, Turkey, Ethiopia and Mexico.
[sam id=”3″ codes=”true”]