Garbanzo beans (or chickpeas, Bengal gram, ceci, Egyptian pea!) are one of the earliest cultivated beans in the world. If we look back in history, we can find this legume dating back to 800 AD. It is very popular in the Middle East since it is the main ingredient in Hummus, that has become popular worldwide as of recently. It is a main ingredient in Portuguese cooking, especially when they cook rancho. In Indian households, Bengal gram is a staple in every kitchen since it is used to make vegetarian curries. They also use chickpea flour in their daily cooking. In Sicily, ceci flour is used to make a very popular street food called Panelle.

In Arabic, the word hummus is not only used for the dish, but also for the bean itself. It is the main ingredient in Falafel used throughout the Arab world.

Chickpeas are a very nutrient-dense food providing protein, fiber, folate and certain minerals such as iron and phosphate.

I always try to find new recipes to cook this wonderful legume. Enjoy this hearty soup that can be eaten as a complete meal.

Garlicky Garbanzo Soup

1 pound of stewing beef

2 tablespoons vegetable oil

1 teaspoon salt

6 to 8 cups of water

5 garlic cloves, mashed

6 ounces tomato paste

28 ounce can of garbanzo beans

2 tablespoons dried mint

Salt and pepper to taste

Heat the oil in a heavy pot and add the stewing beef and sauté for about 8 minutes until caramelized on all sides. Add 6 cups of water. Cover and cook on low heat for about an hour until the meat is tender. After the meat is cooked, add the tomato paste, garlic, 2 cups of water and the garbanzo beans and cook for another 10 minutes. Add the dried mint and remove from heat. Add salt and pepper to taste, and serve with some rolls.

Anushner!

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