Premium Chickpeas (Large) – Dried Garbanzo for Hummus, Curries & Cocido

Chickpeas (Large)

Plump, golden, protein-rich chickpeas — the versatile bean for hummus, curries, cocido, and salads.

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Nutritional Benefits

Large chickpeas (garbanzo beans) are a naturally rich source of plant-based protein and dietary fiber, supporting satisfying, wholesome meals. They also supply iron, folate, magnesium, and potassium, and are naturally low in fat and cholesterol-free.

Their buttery, nutty flavor and creamy texture make them a cornerstone ingredient across Middle Eastern, Indian, Mediterranean, and Mexican cooking.

How to Cook

Rinse the chickpeas and pick out any debris. For best results, soak them in plenty of water for 8 hours or overnight, then drain and rinse. Add to a pot with fresh water, bring to a boil, and simmer for 1 to 1.5 hours until tender.

A pinch of baking soda in the soaking water can help soften the skins for extra-smooth hummus.

Recipes

Classic Hummus – Blend cooked chickpeas with tahini, lemon, garlic, and olive oil until silky smooth.

Chana Masala – Simmer chickpeas in a spiced tomato and onion gravy with cumin, coriander, and garam masala.

Cocido de Garbanzo – Add to a hearty Mexican or Spanish stew with vegetables and savory broth.

FAQ

Do I need to soak chickpeas?
Soaking overnight is recommended for even cooking and a creamier texture, though a quick-soak method also works.

How long do they take to cook?
About 1 to 1.5 hours at a simmer after soaking, depending on tenderness desired.

Are they gluten-free?
Yes, chickpeas are naturally gluten-free and an excellent high-protein, plant-based option.

How should I store them?
Store in a cool, dry place in a sealed container for a long shelf life.

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