Instructions: Ceci in italian chickpeas were brought to Italy from the middle East. Look for big ones when buying them dry and check the sell by date as they become stale. We use them for soups and in some vegetable dishes.

To skin drained chickpeas affer cooking by them out on a clean tea towel cover and rub with . circular motion to loosen the skins. Place the rubber chickpeas in a bowl of cold water the loose skin. should rise to the top. Skim off the skins drain the chickpeas and use.

Categories: mediterranean
Hard pale yellow dried peas. A native of the Mediterranean they were served in ancient Greece both as a staple and as a dessert for which purpose they were roasted. Their nutty taste makes wonderful casseroles soups and velvety thick dips of all kinds like the middle Eastern Hummus (qv). They also make excellent combinations with green vegetables such as spinach and chard. It is perhaps in Spain where they are called garbanzes that they have been used most imaginatively. Chickpeas contain vitamin B potassium and iron.

An important ingredient in indian vegetarian cooking. Sold in cans or dried the latter requiring several hours cooking to soften.

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