Black garbanzo beans are extremely versatile. Not only can they be used as you would other beans in salads, soups, and stews, but they’re also delicious turned into fritters, dumplings, Middle Eastern favorites like hummus and falafel, and a variety of Indian dishes. Since these beans are completely dried, they can also be ground into chickpea flour (aka cici flour).
Pair black garbanzos with flavors like garlic, tahini (sesame seed paste), pork, seafood, chicken, squab, tomatoes, lemon juice & zest (fresh or preserved lemon), onions, coriander, olives (particularly kalamata), cayenne and other spicy peppers, spinach, kale, rosemary, yogurt, cumin, saffron, and fruity extra virgin olive oil.
Basic Cooking Technique:
To cook dried garbanzo beans, first soak them overnight. Then rinse them off and put them in a large pot covered with fresh water. Boil them for three minutes, skimming off any foam that rises to the surface. Cover the pot and reduce the heat to a simmer. Simmer them until tender, and drain off any excess water. They will have doubled in volume during the cooking process.
How to Soak & Cook Dry Beans