You may know them as chick peas or garbanzo beans. These legumes come in handy as nutty and earthy addition to any dish. Expect a creamy or pasty texture when you bite into this bean. They’re a popular food item in Middle Eastern and East Indian cuisines. The scientific name for garbanzo beans is Cicer arietinum, which means “small ram.” The word garbanzo came to English as the "calavance" in the 17th Century. The plant originated in the Middle East where historical evidence suggests that it was cultivated since back in 3000 B.C. The Ancient Romans, Egyptians, and Greeks all grew garbanzo beans. Consumers can find them available at supermarkets in canned or in dried varieties. Like many other beans, garbanzos are a good source of protein and fiber. Look for other colors besides beige, such as black, red, and brown. Don’t forget garbanzo beans the next time you make a fresh salad.
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