SHILOH FARMS Garbanzo Beans, also commonly known as chickpeas, are a delicious member of the legume family. Instead of having the flat, oval shape of most beans, garbanzo beans are mostly round, with a creamy, golden flesh and an assertive, earthy flavor. High in protein, fiber, and a variety of vitamins and minerals (including potassium, magnesium, zinc, and folate), garbanzo beans have been a staple of Middle Eastern, Mediterranean, and African cuisines for centuries, where they are the basis for foods like hummus and falafel. Today, these beans have become a popular and versatile source of plant-based protein for vegetarians. To Cook: Sort and rinse. Add 1 part beans to 2 parts water and soak overnight. Drain well, then cover beans with fresh water or stock (again at 1:2 ratio). Bring to a boil, reduce, and simmer for about 1.5 -2 hours, or until soft. If not using immediately, cooked garbanzo beans can be refrigerated for up to three days or frozen in an airtight container for about one month. Suggestions: 1. Blend cooked garbanzo beans with oil, herbs, and spices in a food processor for homemade hummus; serve with pitas. 2. Toss a handful of cooked garbanzo beans into fresh green salads, pasta salads, or grain salads. 3. For a simple side dish, combine with fluffy grains such as quinoa, couscous, or millet. 4. Whole cooked garbanzo beans are an excellent addition to soups and stews; pureed, they can be used as a thickener. 5. Toss dried garbanzo beans with a little oil and spices, then roast in the oven for a delicious, crunchy snack. 6. Dried garbanzo beans can be ground into a flour and added to baked goods for a protein boost.

Certified Organic; Certified Kosher. Toss dried garbanzo beans with a little oil and spices, then roast in the oven for a delicious, crunchy snack.  Dried garbanzo beans can be ground into a flour and added to baked goods for a protein boost. Blend cooked garbanzo beans with oil, herbs, and spices in a food processor for homemade hummus; serve with pitas.  Toss a handful of cooked garbanzo beans into fresh green salads, pasta salads, or grain salads.  For a simple side dish, combine with fluffy grains such as quinoa, couscous, or millet. Whole cooked garbanzo beans are an excellent addition to soups and stews; pureed, they can be used as a thickener. High in protein, fiber, and a variety of vitamins and minerals (including potassium, magnesium, zinc, and folate), garbanzo beans have been a staple of Middle Eastern, Mediterranean, and African cuisines for centuries, where they are the basis for foods like hummus and falafel. Today, these beans have become a popular and versatile source of plant-based protein for vegetarians. SHILOH FARMS Garbanzo Beans, also commonly known as chickpeas, are a delicious member of the legume family. Instead of having the flat, oval shape of most beans, garbanzo beans are mostly round, with a creamy, golden flesh and an assertive, earthy flavor.