Garbanzos originated in the Middle East, likely in what are now the regions of southeastern Turkey or northern Syria. They’re the world’s second most widely grown legume after the soybean, and one of the eight founder crops (plants that archeologists consider the foundation of agriculture on our planet).
Garbanzos are also called chickpeas. The two names are used interchangeably in many English-speaking countries.
Garbanzos fit into the legume category, along with peas, lentils, and other beans. In Africa and parts of the Middle East, garbanzos are also known as Egyptian peas. And although the common garbanzo bean at stores is generally tan or beige, there are also yellow, red, dark green, and brown chickpea varieties.
鹰嘴豆与豌豆、扁豆和其他豆类都属于豆类。 在非洲和中东部分地区，鹰嘴豆也被称为埃及豌豆。 虽然商店里常见的鹰嘴豆通常是棕褐色或米色，但也有黄色、红色、深绿色和棕色鹰嘴豆品种。
Organics Garbanzo Beans
- Rich in Protein, iron, calcium
- Vitamin A,B1,B2,B3
Suggested Consumption Method:
- Cook dessert (Soak for 6 hours first)
- Cook soup (Soak for 6 hours first)
- Steam and eat directly (Soak for 6 hours first)
No artificial preservatives added. Store in a cool, dry place. Once opened, please consume within 30 days or keep refrigerated and consume within 90 days for its best quality.
- 维生素 A、B1、B2、B3