Garbanzo beans

Cicer arietinum seeds are garbanzo beans, known to most of the world as chickpeas. They go into stews and casseroles and form the base of humous and falafel, carrying a rich load of copper and folic acid with relatively high protein, vitamin A and iron. Their nutty flavour and firm texture survive long cooking, and the cooking liquor whips into aquafaba for egg-free recipes. Breeders select for size, colour and cooking quality across desi and kabuli types. Canners favour varieties that hold their shape through retorting.