Before getting into the nitty gritty of garbanzo beans, which I love, I want to pass along information on a couple of free online classes.  Go to Craftsy, and check out their free mini-classes.  I don’t know if these classes are forever free, or if  just a current special, but it’s worth checking into.  What I have watched of the knife skills class so far, about 30 minutes, has been interesting and helpful.  I’m also signed up for a free class called Perfect Pizza at Home, with Peter Reinhart {The Bread Baker’s Apprentice author} as the helm as instructor.  I have not started that class yet {where does my time go???}. Reinhart is also teaching a class {not free} called Artisan Bread Making, which I have started; so far it’s great!

Beans are on many people’s lists of healthy foods; they are full of fiber, both soluble and insoluble, and they taste great.  There is something very satisfying about cooking a pot of beans.  I can’t put my finger on it, but for me, it’s in the same vein as baking yeast bread.  The kinesthetic aspect of making bread isn’t present in cooking beans, but a pot of well-seasoned beans can make your house smell wonderful, and they make for some mighty fine eating.  Cooking a pot of beans can take about the same amount of time as baking bread, but it is hands-off time for the most part, which is nice.  Think of all the things you can get done while your beans are slowly simmering and bubbling away on the stove.  Many people think that beans are too much trouble because they need to be soaked overnight and their cooking time is less than speedy. . . fast food they are not.  Beans will cook faster if soaked overnight, but they do not have to be soaked.  Rarely do I think about cooking beans tomorrow.  Rather, I get up in the morning and decide to cook some beans.  The age of your beans has something to do with how quickly they cook, with fresher beans cooking more quickly.

I find all beans delicious {except maybe black-eyed peas, but I’m trying}, but my favorite bean is the garbanzo bean, also known as the chickpea.  I didn’t eat them as a kid though.  My mom used to buy canned chickpeas, and I wouldn’t touch them because I thought the name sounded gross.  Maybe that’s why I prefer calling them garbanzo beans.  I like them because they are so versatile and tasty with the flavors that I find totally irresistible {Middle Eastern flavors in particular}.  Anyway, now I eat them in a variety of ways.

• There’s always hummus, especially with homemade pita bread or fresh fennel.
• Garbanzos are great on top of a green salad.
• Falafel burgers!
• Middle Eastern Tacos!
• You can put some beans, preferably freshly cooked & still a titch warm, into a bowl, and then drizzle with your best extra virgin olive oil, a healthy squeeze of lemon, salt and freshly ground pepper.  Don’t worry about draining the beans thoroughly, because the broth is delicious and mingles nicely with your dressing.  Some diced avocado would be great here too.  Simply delicious!

My favorite way to enjoy garbanzo beans just may be this recipe from Deborah Madison’s Vegetarian Cooking for Everyone.  I love pretty much everything I’ve made from this cookbook, and this dish is right up at the top.  It’s one of my husband’s favorite things I make, and he would rather have a pot of pinto beans than garbanzo beans, so that’s saying a lot.  First, you will need some cooked garbanzo beans.  I’m hoping that you will try this recipe for preparing dry garbanzo beans, as it is excellent.

Freshly Cooked Garbanzo Beans
adapted from Vegetarian Cooking for Everyone

1 cup garbanzo beans, cleaned & soaked {you don’t have to soak them, but they will take longer to cook}
Aromatics: 1 onion, quartered, 2 parsley sprigs, 4 garlic cloves
1 tbsp extra virgin olive oil
6” piece of kombu, or a few pinches asafetida, optional {I love to eat the cooked kombu}
1 ½ tsp salt

Cover garbanzo beans with 2 quarts fresh water & add remaining ingredients, except salt.  Add the salt when the beans have been cooking for about 30″.   Simmer until completely tender, but not mushy.  I start checking at around 45”.  Let the beans cool in the broth.  I will often leave all the aromatics in the beans, except the parsley and bay leaf.

Spicy Chickpeas with Ginger
adapted from Vegetarian Cooking for Everyone

3 tbsp mustard oil or vegetable oil
1 large onion, finely diced
1 bay leaf
3 garlic cloves, minced
2 tbsp minced ginger
2 tsp ground coriander
2 tsp ground cumin
1/4 tsp ground cardamom
Salt and freshly ground pepper
2 tomatoes, peeled and diced {I usually use a 14.5 oz. can of diced tomatoes}
1 1/2 cups chickpea broth or water
3 cups cooked chickpeas, or 2 15-oz. cans, rinsed
Juice from 1/2 lemon

Garnishes:  diced onion, minced jalapeño, chopped fresh cilantro and diced fresh tomato

Heat the oil in a large skillet over medium heat.  Add the onion and cook, stirring frequently, until well-browned, 12 to 15 minutes.  Lower the heat and add the bay leaf, garlic, ginger, spices, 1/2 tsp each salt and pepper and the tomatoes.  Cook for 5 minutes, then add the chickpea broth and chickpeas.  Simmer until the liquid is reduced to a sauce like consistency.  Taste for salt and season with lemon juice.  Serve with the garnishes {in small dishes} or scatter them over the chickpeas.

Spicy Chickpeas with Ginger and Aioli

Hands down our favorite way to eat this dish.  In fact, I don’t think we have ever eaten it without the aioli.  All of the garnishes, particularly the aioli, make this dish fabulous, in my opinion.

Notes:

• Make the aioli-it’s totally worth it!  The warmth of the beans accentuates the flavor and aroma of the aioli when you slip a dollop of it right in the center of your bowl of beans.  Then top with the onion, jalapeño, tomato and cilantro.  Use commercial or homemade mayonnaise for your aioli, but please do try it, at least the first time.  You won’t be sorry.
• For the best end result, cook dry beans instead of using canned.  Even though I prefer starting with dry beans, I’m not opposed to all canned beans.  However, my experience with canned garbanzo beans is that the beans tend to have more bite than I like.  A well-cooked garbanzo bean is tender enough to be mashed between your tongue and the roof of your mouth {a good test for doneness!}.  They should be soft and creamy, not al dente.
• Soak or don’t soak, and cook your beans using whatever method you prefer, but season them well, so they will be delicious even when they stand alone.  I like Deborah Madison’s method for producing a fantastic tasting pot of beans.  If you put the kombu {seaweed} in, it is a real treat to eat when the beans are done; I love it.  Kombu adds a lot to the beans, so I encourage you to put it in, and eat it when the beans are cooked.
• I buy Rising Tide Kombu from Mana Foods, here in Paia.  You can purchase kombu on line, or I’m sure you can find it at Whole Foods or any good natural foods store.
• Serve with cooked brown rice, naan or all by itself with the garnishes & enjoy!

I do hope you will give this a try, and that you love it as much as I do.  Let me know what you think!

Bon appétit!