Nutritionally dense superfood. If you have not tried garbanzo beans or chickpeas as they are also called you probably should. Although they require a good deal of soaking before using they can be used in myriad of ways from ground into flour, to soups, flatbreads, and salad toppings. They are popular in Middle Eastern and Indian cuisine. Slightly nutty in flavor and buttery in texture, the beans are commonly used to make hummus, chana masala, and as a source of protein for those not eating meat.
Basic preparation: Soak beans in water to cover for at least 8 hours or overnight. Drain and put in a large pot with water to cover, then simmer for about 1 to 1 1/2 hours until beans are tender. Store beans in the refrigerator for up to 3 days, or freeze for up to 6 months.
For a tasty snack, try roasted the cooked chickpeas in a 400-degree oven for 30 to 40 minutes, stirring every 10 minutes, then flavor with desired oil and spices.