Garbanzo beans, or chickpeas, are beans and very high in protein. This bean has been cultivated for about 10,000 years. It is used extensively in Mediterranean cuisine. The tan bean, kabuli type, is the most common. There is a black variety, rarely used beyond Southern Italy. The chickpea can be ground into a flour, and is used in Indian cuisine. The annual production of chickpeas in the world is over 18 million tons.
Pickled Garbanzo beans
Pickled Chickpeas.
Use as an appetizeror condiment on salads, rice, or by itself.
Ingredients
- 15 ounces Garbanzo beans*
- 3 Garlic cloves sliced thinly
- 6 Fermented Jalpeno chili slices**
- 2 Lemon skin stripes
- 1 tsp sea salt
- ½ tsp ground cumin
- ½ cup Apple Cider Vinegar
- ¼ cup Honey
- ¼ tsp Cumin powder
Instructions
- Drain the 15 ounce can of beans.***
- Place the beans in a bowl. Add the garlic, jalapeno chili slices, lemon peel, salt, cumin, vinegar, honey and turmeric.
- Mix the ingredients well. Pour into a mason jar and refrigerate.
Notes
*You can use dried Garbanzo beans, but a 15 ounce can of garbanzo beans that does not contain anything except garbanzo’s is much easier.
**The fermented Jalapeno chili recipe on this web site, gives you jalapeno’s that can be uased anytime, and they will last in the refrigerator for weeks. Add as much as your taste desires.
***You can use the Garbanzo liquid from the can as an “egg wash”, instead of effs. It can befrozen.
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