General Information
The Latin name for garbanzo beans, Cicer arietinum, means “small ram,” reflecting the unique shape of this legume that somewhat resembles a ram’s head. Garbanzo beans are also referred to as chickpeas, Bengal grams and Egyptian peas.
Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries.
History
Garbanzo beans originated in the Middle East, the region of the world whose varied food cultures still heavily rely upon and revere this high protein legume. The first record of garbanzos being consumed dates back about seven thousand years. They seemed to have grown wild for about two thousand years since they were not first cultivated until approximately 3000 BC. Their cultivation began in the Mediterranean basin and subsequently spread to India and Ethiopia.
Garbanzos were grown by the ancient Egyptians, Greeks and Romans and were very popular among these cultures. During the 16th century, garbanzo beans were brought to other subtropical regions of the world by both Spanish and Portuguese explorers as well as Indians who emigrated to other countries. Today,the main commercial producers of garbanzos are India, Pakistan, Turkey, Ethiopia and Mexico.
