CHICKPEAS / GARBANZO BEANS, 1 - 55 Lbs - Kosher - by Food To Live ®

Description

CHICKPEAS / GARBANZO BEANS, 1 - 55 Lbs - Kosher - by Food To Live ®
CHICKPEAS / GARBANZO BEANS
Certified
Kosher
by
Union of Orthodox Jewish Congregations of America
Suitable for Vegetarians
Suitable for Vegans
About the product:
Garbanzo Beans, a.k.a. chickpeas are a healthy addition to any diet due to their nutritious value.
High fiber content of Garbanzo Beans makes them an effective aid in weight loss programs.
Food to Live Garbanzo Beans are delicious and natural. Free from additives.
Garbanzo Beans (Chickpeas) give your body essential minerals and a boost of folate.
A great protein-rich food for vegans and vegetarians who want to maintain a healthy diet.
Product Description:
Amazing Garbanzo Beans from Food To Live
Garbanzo beans are extremely nutritious and have a rich nutty flavor. It’s not surprising that they are one of the favorite types of legumes worldwide. Food To Live Garbanzo Beans are 100% non-GMO, free of toxins.
Our product is easy to cook, it keeps well, and it’s safe to eat on almost any diet. You can enjoy Garbanzo Beans in a salad, stew, chili, curry, soup, or as a snack. Roast them with spices or boil them in broth, they will definitely be tasty and give you a boost of ‘good’ energy.
Garbanzo Beans or Chickpeas?
Garbanzo beans and chickpeas are the same thing. The ‘garbanzo’ (from Old Spanish
arvanço
) name is more common in the Mediterranean region, where Spanish influences are the strongest. In different parts of the world, these beans can be called Egyptian peas, Bengal gram, or just gram.
The abundance of names comes from the popularity and worldwide spread of garbanzo beans. They are one of the earliest cultivated legumes. Archeologists discovered evidence that chickpeas have been a part of the human diet since before 7500 B.C.
Two most popular types of garbanzo beans cultivated commercially are desi and kabuli.
Garbanzo Beans Benefits: Are They Real?
It’s true that garbanzo beans can be extremely good for you. They provide your body with a huge boost of nutrients. All legumes are like this, but chickpeas stand out due to their higher content of iron and a notable amount of calcium.
As this is a nutritious, low-fat product high in protein and dietary fiber, garbanzo beans are heart-friendly. You will feel those benefits yourself if you make use this delicious food as one of the recommended servings of legumes. As garbanzo beans have a low glycemic index, they won’t cause extreme spikes in glucose, like sweet and processed foods do.
In addition to essential vitamins and minerals, garbanzo beans contain a variety of antioxidants, which boost your general wellbeing. Garbanzo beans are also very satiating, so you can eat them while on a weight management diet.
Garbanzo Beans Bulk for Long-Term Food Stores
Looking to build up your long-term food stores? Food To Live Garbanzo Beans can definitely be included. Like all dried goods, they can keep for years in the right conditions. For extended storage, place an unsealed bag of beans into a cool, dry place. Use specialized dehumidifiers and keep the temperature as low as possible. Freezing would be best, but a cool cellar or pantry will work as well.
The most important thing is to keep your garbanzo beans dry. After you open the original packaging, store your garbanzo beans in an airtight container. They can keep for many months even in a cupboard, but refrigerating will extend their shelf life. Cooked garbanzo beans can be stored for about a week in an airtight container in the fridge.
Are Garbanzo Beans Gluten-Free?
All legumes are naturally gluten-free, so garbanzo beans are as well. In fact, garbanzo bean flour is one of the most popular substitutes for wheat flour. It’s starchy enough to allow for quality baking and is much more nutritious. Therefore, you can enjoy it even if you aren’t on a gluten-free diet.
Garbanzo bean flour cookies and vegan raw cakes taste fantastic regardless of whether they are sweet or savory. Try making some spiced with garlic powder or sweetened with maple syrup and cinnamon.
Are Garbanzo Beans Paleo?
Garbanzo beans offer a variety of benefits to a healthy diet. They are very nutritious and taste great. However, no legumes fit the stringent guidelines of the Paleo diet because they are high in carbs.
The most devoted practitioners of Paleo consume 100-150 grams of carbohydrate a day, or even less. Including legumes into your meal plan would be nearly impossible if that is your goal.
In case carbohydrates aren’t a concern for you personally, you can enjoy an occasional serving of garbanzo beans even on a Paleo diet. Be sure to soak them for at least 8 hours and cook thoroughly. This will make the legumes easier to digest.
Garbanzo Beans: Nutritional Info
Garbanzo beans nutrients are the main reason why this legume is considered one of the best. Vegans and vegetarians, in particular, should enjoy them frequently as chickpeas have a high content of iron. Every cup of cooked beans provides you with 26% of the recommended daily amount (4.7mg).
However, a cup of cooked garbanzo beans also contains about 270 calories, so plan your meals carefully. About 50% of their nutritional value comes from dietary fiber (12g) and protein, so garbanzo beans are safe for a weight management diet.
Other important nutrients you can get from a serving of this legume include:
Folate
Vitamin B6
Thiamin
Vitamin C
Calcium
Manganese
Copper
Zinc
Potassium
Because a cup of cooked beans contains 14.5g of easily digestible plant protein, bodybuilders can add chickpeas to their diets. The advantage of this food is that it has very little fat, unlike meat protein sources.
Sprouted Garbanzo Beans: Are They the Best?
Garbanzo beans, sprouted or not, are nutritious and very good for you. However, it’s true that sprouting releases some chemicals ‘locked’ in the seed. This happens to help the tiny bean grow into a mature plant, and you can benefit from the nutrient extra boost.
Sprouting also removes elements, which make the bean hard to digest.
Like all legumes, garbanzo beans contain phytic acid and other chemicals designed by nature to protect the seed. Pre-soaking and sprouting destroys these elements and allows you to enjoy all the best garbanzo beans have to offer.
If you prefer the extra nutrition that comes with sprouts, you might also consider making sprouted garbanzo bean flour. It’s a lengthy process as you’ll need to sprout the legumes first. Then, you’ll have to dry them thoroughly using a dehydrator or an oven. When they are dry and cool, you can start grinding.
Like whole beans, garbanzo bean flour is nutritious and good for you regardless of whether the seeds are sprouted or not. However, sprouts in every form have a much shorter shelf life, so don’t store this flour for more than a month in the fridge. Up to 2 weeks is best.
How to Sprout Your Garbanzo Beans
Garbanzo beans are easy to sprout. As they won’t last long, think carefully about using more than half a cup of legumes. The length of sprouting (and resulting length of sprouted stalks) is optional.
If you plan to use them in cooking, short-sprouted variety would be best.
However, in salads and sandwiches, where you serve them fresh, longer plants will be better. They become juicier this way, which will also help make an exceptional raw garbanzo beans hummus.
Wash the beans first to remove dust.
Soak garbanzo beans (dried) overnight using 2 parts of water or more for a part of legumes.
Put your garbanzo beans in a colander to drain (use stainless steel) and rinse them thoroughly.
Leave them in that same colander to sprout. Put the thing over a bowl and cover with cheesecloth. This way, the air will move freely, but your garbanzo beans will be safe from flies and contamination.
Rinse and drain the chickpeas several times a day (2-3 or more in hot weather) and keep them out of direct sunlight.
Using this method, Garbanzo beans should sprout in about 3 days. Let them grow for 5 if you want to get delicious, long sprouts.
Rinse and drain your garbanzo bean sprouts once they are ready and let them air-dry thoroughly. Then, put in an airtight container and keep in the fridge for up to a week.
If you are particular about not eating raw food, steam garbanzo bean sprouts for about 10 minutes. This won’t affect the taste much, but will make the legume easier to digest.
Garbanzo Beans (Dried): Cooking Tips
When cooking garbanzo beans (dry), you can use your favorite recipe for legumes. This product requires pre-soaking overnight. However, you can speed-soak them in boiling hot water for 1-2 hours.
Garbanzo beans cook rather fast as compared to some other legumes. Bring them to a boil and let simmer for about 1 ½ hours.
Garbanzo Beans: Roasted & Seasoned
There are a great many ways to enjoy cooked garbanzo beans. You can add them to salads, soups, stews, and ultimately use them as a substitute in any other recipe with legumes. However, the most popular, and arguably most delicious, garbanzo beans snack is serving them roasted and seasoned with spices.
The advantage of this method is that it allows you to change the flavor to suit your personal tastes or the occasion. You can make them sweet with honey and cinnamon, salty with olive oil, or hot with sesame seed oil and chili powder. Variations are endless and you will definitely enjoy experimenting.
To get the best result every time, use these tips for roasting garbanzo beans perfectly:
Let your garbanzo beans dry completely after cooking. Pat them a few times with a paper towel to remove the maximum of excess moisture.
Toss the beans in olive oil and be generous with it to ensure they are crispy when roasted.
Roast garbanzo beans at 400F for 20-30 minutes. Stir them every 10 minutes.
Toss roasted beans in spices while they are still hot and stir carefully to coat each seed.
Never add spices before roasting as they will burn and turn bitter.
This garbanzo beans snack tastes best hot, but you can serve it cold as well. In fact, it will make a great healthy snack for a road trip.
Vegan Garbanzo Beans Burger Patty Recipe:
Ingredients:
2 cups cooked garbanzo beans
½ cup shallots (minced)
1/3 cup dill (fresh, chopped)
2 tablespoons tahini
2 tablespoons dry bread crumbs
2 tablespoons lemon juice (freshly squeezed)
¼ teaspoon cumin seeds (ground)
Salt and pepper to taste
Oil for frying
Instructions:
Mash one cup of garbanzo beans using a potato masher. Don’t try too hard as you don’t need a smooth mass at this stage.
Add shallots, dill, breadcrumbs, and lemon juice to mashed chickpeas and mix thoroughly.
Combine the rest of chickpeas with tahini, cumin, salt and pepper and process in a blender until smooth.
Mix both bowls of garbanzo beans together and form burger patties by hand.
Cook your veggie burgers on medium heat in a skillet until they turn golden on both sides. Be careful not to flip too much to keep your patties intact. Drain excess oil by placing burgers on paper towels.
You can eat these delicious garbanzo beans patties right away or store them in the fridge for up to a week. If you want to save time on future cooking, put them in the freezer.
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