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You are here: Home / Diet & Nutrition / Interesting Facts About Garbanzo Beans

Interesting Facts About Garbanzo Beans

January 15, 2013 by Evelyn Parham

Garbanzo beans (chickpeas) have some interesting facts. These little legumes are not only unique in appearance, but they are pack a healthy punch.

The taste of garbanzo beans takes a little getting used to, but after trying these beauties, you will like them. They have a nutty taste and the texture of the bean is creamy and buttery.  If you have not tried garbanzo beans, why not give them a try.

Below are interesting facts about garbanzo beans:

Facts about Garbanzo Beans

  1. The garbanzo seeds are high in protein.
  2. The garbanzo bean is the earliest cultivated legume.
  3. The garbanzo bean is a member of the family Fabaceae.
  4. The garbanzo bean is 7,500 years old.
  5. The garbanzo bean is grown in the Mediterranean, Western Asia and the Indian subcontinent, and Australia.
  6. The garbanzo bean is a good source for zinc, folate and protein.
  7. The garbanzo bean is low in fat.
  8. The garbanzo bean was first cultivated in 3, 000 B.C.
  9. The garbanzo bean is an excellent digestive tract supporter, in that it has 12.5 grams of fiber per cup.
  10. The garbanzo bean has antioxidants that are very unique.
  11. The garbanzo bean has 85% of the Daily Value of Manganese per cup.
  12. The garbanzo bean helps decrease cardiovascular risk.
  13. The garbanzo bean helps better regulate blood sugar.
  14. The garbanzo bean helps you feel satiated.
  15. The garbanzo bean is moderately acidic.

 Ways To Eat Garbanzo Beans

  • Sprinkled on green vegetable salads
  • Bean salads
  • Soups
  • Stews
  • Curries
  • Dips or spreads (hummus)
  • Side-dishes

*Be creative when cooking and season however you like.

 Discussion: Do you eat garbanzo beans? If, yes what’s your favorite way to eat them?  Do share!

Sources:  WH Foods, Wikipedia

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Filed Under: Diet & Nutrition Tagged With: featured, garbanzo beans, protein, vegan, vegetarian

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About Evelyn Parham

Evelyn is a blogger, reader, and book reviewer. She enjoys adult coloring, knitting, writing, and dancing with her daughter. Learn more here

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Comments

  1. Vicky says

    March 4, 2013 at 11:12 PM

    Garbanzos have been a mainstay of my vegan cooking for years. Love ’em as hummus and in curries and other stews/hotpots. Very satisfying bean indeed. They love being spiced up and I love spicing up.

    I’m going to try Aqiyl’s way next, sounds good and easy, and tasty!

    I always cook garbanzos and red kidney beans carefully, by long-soaking, rinsing, boiling hard for 15 minutes, refreshing the water (essential) then simmering on till tender.

    This not only reduces the phytic acid that locks up precious minerals so we can’t absorb them, but also makes the beans very digestible indeed and virtually gas-free.
    A bit more work but a rhythm soon develops.

    Your photo is beautiful Evelyn, looks delicious.

    PS. Red kidney beans, especially, have to be vigorously boiled initially to make them safe for us to eat. Once ate some that hadn’t been processed properly and was violently ill!

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    • Evelyn Parham says

      March 5, 2013 at 9:36 PM

      Hi Vicky,

      Thanks for sharing how you prepare garbanzo and kidney beans. I didn’t know that about the phytic acid. I learned something new.

      Thanks for the photo comment!

      Wow, whenever I do red kidney beans, I will be sure to prepare them properly.

      Take care!

      Evelyn

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  2. Stephanie Jones says

    March 4, 2013 at 1:10 AM

    My favorite way to eat Garbanzo Beans is as Hummus.

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    • Evelyn Parham says

      March 4, 2013 at 9:55 AM

      Hey Stephanie,

      Good to see you!

      Yes, mine too. 🙂

      Have a great day!

      Evelyn

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  3. bronxboy55 says

    January 31, 2013 at 12:13 PM

    I’ve been a vegetarian for twenty-two years, and falafel has been one of my favorite discoveries. Do you know if the process of turning chickpeas into falafel negates any of the benefits? Thanks for this post, Evelyn. I love fresh cilantro, too, and will try adding some to the falafel next time I have it.

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    • Evelyn Parham says

      February 3, 2013 at 12:29 PM

      Hi BroxBoy!

      Wow, that’s a long time and it is great!

      I really could not tell if it negates the benefits or not. But I think if you are eating the beans it shouldn’t matter in the form you eat them, as long as you are eating them.

      Thanks for stopping by!

      Evelyn

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  4. msfullroller says

    January 23, 2013 at 1:25 PM

    Just yesterday I finished up garbanzo beans that I cooked last week. I add tumeric, ginger powder, onion powder, garlic powder sea salt, and whatever other herbs I feel like adding. Somethyme (pun intended) basil, or oregeno. 🙂

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    • Evelyn Parham says

      January 24, 2013 at 9:42 AM

      Hey Msfullroller!

      Wow, that sounds delicious. Talking about the flavor…yum!

      The great thing about this bean is that you can make it your own by adding whatever herbs and spices you like.

      Thanks for stopping by and chiming in!

      Evelyn

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  5. Aqiyl Henry says

    January 18, 2013 at 12:35 PM

    Yeah! Garbanzo beans are my favorite, and normally are the only beans I eat. I like to sprinkle on some coconut oil, pepper, curry powder, cilantro, and some shredded coconut. 🙂

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    • Evelyn Parham says

      January 20, 2013 at 11:01 AM

      Hi Aqiyl!

      Thanks for sharing your recipe. I’ll have to try this. 😉

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  6. KymberlyFunFit says

    January 15, 2013 at 4:52 PM

    I have always loved garbanzo beans but had not known all this about them. Go GBs!

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    • Evelyn Parham says

      January 17, 2013 at 1:38 PM

      Hey Kymberly!

      Yeah, garbanzo beans rock! 😉

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  7. Carolyn Akens says

    January 15, 2013 at 3:05 PM

    Evelyn, the recipe looks yummy! Wonderful post! I like garbanzo beans in curries and soups. 🙂

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    • Evelyn Parham says

      January 17, 2013 at 1:38 PM

      Hi Ms. Carolyn!

      Thank you. I know the curries and soups you make are delicious!

      Take care,

      Evelyn

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