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Non-GMO Project Verified Garbanzo Beans | 100% Non-Irradiated | Certified Kosher Parve | USA Grown | Field Traced (We tell you which field we grew it in)

4.8 out of 5 stars 797 customer reviews
About the product
  • Our food products are NOT Irradiated (an accepted practice that exposes your food to radiation for sterilization).
  • Field Traced - each bag comes with a code you can scan to identify the field we grew it in and harvest date.
  • Certified Kosher Parve and Non-GMO Project Verified
  • Our Garbanzo Beans will sprout if you seed them!
  • We grow it, harvest it, truck it, process it, bag it and get it to you - buy and support your farmer!
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Product description

Size:3, 5 LB Re-useable Burlap Bags

Buy Garbanzo Beans (also known as Chickpeas or Ceci) grown from the fertile soil of Washington State. The Mader family has been involved in agriculture for five generations. Our farm operations span across the southeast part of Washington State and are headquartered in Pullman, WA. In 2001 we acted on an opportunity to add a grain and legume cleaning facility to our operation. Our Cleaning Facility, Palouse Trading is located in Palouse, WA - just a short drive from Pullman. Palouse Trading was originally named Wallace Grain and Pea when it first opened its doors in the 1930's. The plant was designed for quality not quantity and has cleaned legumes and grains for the international market and domestic consumption. Our food is appealing to our consumers because of its nutrition, aesthetics, and traceability to our farm. Each bag of food comes with a QR Code that allows you to see harvest details of your food, seeding dates, the field we grew it in, and more. All of our products are certified Kosher Parve, Non-GMO Project Certified and our farming methods are Certified Sustainable by the Food Alliance. Our foods are different because Steve & Kevin Mader plant, harvest, clean and package at our own facilities in Washington State - there are few if any companies that can track your food and details of your food back to the field like we do.

From Our Family to Yours

The Mader family grows, cleans, packages, and ships all of our products direct from us to you. Our cleaning plant was designed for quality not quantity and has cleaned legumes and grains for the international market and domestic consumption. Our garbanzo beans are appealing to our consumers because of their nutrition, aesthetics and trace-ability to our farm fields. We care for our crops from beginning to end and care for our customers. We practice the most sustainable environmentally friendly farming practices available. We are happy to answer any questions you may have - that is why we are here to promote farm to table at it’s finest and to allow you to really know how your food is produced.

How to Cook Garbanzo Beans

These powerful beans more than double in size when cooked! Soak 1 cup of beans overnight in 4 cups of water and then boil for an hour. Looking to shorten your soak time? Try bringing the dried beans to a boil and letting them sit for an hour or so. Then bring to a boil until cooked all the way through. When your beans are cooked it is important to rinse them under cold water to prevent carry over cooking and your garbanzo beans from turning to mush.

Forgot to soak your garbanzo beans? Simply add the garbanzo beans, the amount of water listed on the package with ¼ teaspoon of baking soda (to help soften the beans) and cook on low in a crockpot or slow cooker for 6 to 8 hours, or on high for 4 hours. Another great way to cook garbanzo beans is to use a pressure cooker.

Since cooking garbanzo beans can be time intensive we recommend cooking large batches at once and freezing what you don’t use. Garbanzo beans freeze very well and freezing your dried garbanzo beans makes them as convenient as canned! They can be stored in the freezer using plastic containers or durable freezer bags once they are cooked. 

Garbanzo Bean Recipes

lemon hummus
Stuffed Mediterranean Baked Potatoes 

Ingredients
  • 3/4 cup garbanzo beans
  • 3 cups water
  • 4 medium size sweet potatoes
  • 1/2 tbs olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp smoked paprika
  • 1 pinch sea salt
  • 1/4 cup hummus
  • 2 tbs fresh lemon juice 
  • 1 tsp dill weed
  • 3 cloves garlic, minced
  • 1/4 cup grape tomatoes, diced
  • 1/4 cup parsley, chopped
Directions
  1. Soak 3/4 cups garbanzo beans overnight.
  2. Rinse and discard water, place beans in a pot, cover with 3 cups of water and bring to boil for approximately 45 minutes.
  3. Drain and rinse under cold water for 2 minutes.
  4. Preheat oven to 400 degrees.
  5. Remove skins and place beans in a bowl.
  6. Add olive oil, cumin, coriander, cinnamon, smoked paprika and sea salt. Gently stir until garbanzo beans are covered with olive oil and seasonings.  
  7. Line a large baking sheet with aluminum foil.
  8. Rinse and scrub 4 medium size sweet potatoes, cut in half lengthwise.  Rub the sweet potatoes with olive oil and place face down on the same baking sheet.
  9. Add the prepared and seasoned garbanzo beans to the baking sheet and place in oven.
  10. Bake at 400° for approximately 30 mins.
  11. Half way through the roasting process, gently stir the garbanzo beans with a wooden spoon.
  12. Remove from the oven, flip sweet potatoes over so they are flesh-side up, smash down the insides of the sweet potatoes.
  13. In a separate bowl mix together hummus, lemon juice, dill, and garlic. 
  14. Fill the centers of the potatoes with sauce. 
  15. Top with roasted garbanzo beans, tomatoes and parsley and a touch of lemon juice.
Lemon & Garlic Hummus Recipe

Ingredients
  • 3 cups water 
  • 2 tbsp. olive oil
  • 1 tsp. minced garlic
  • 1.5 tbsp. freshly squeezed lemon juice
  • 1 pinch of kosher salt
  • 3/4 garbanzo beans
  • 2 tbs sesame seeds
  • 1 1/2 tsp garlic salt
Directions
  1. Soak Garbanzo Beans in cool water overnight or for 6 to 8 hours. 
  2. Rinse beans & discard water, place beans in pot and cover with 3 cups of water, cover and boil for 1 hour.
  3. Set aside cooking water.  Rinse beans under cold water for 2 minutes.  
  4. For extra creamy hummus remove the garbanzo bean "skins". 
  5. Place Sesame Seeds in the food processor, turn on and slowly add olive oil until seeds are moistened.
  6. Place all ingredients in a food processor and process until smooth.  Garnish with a few chopped green onions, thinly sliced cucumber chips, and pine nuts if you like, your taste, your pick!  This Lemon & Garlic Hummus is good on pita wedges or possibly your favorite cracker.

How to Make Falafel

Ingredients
  • 15 oz bare hummus
  • 3 medium to large cloves garlic, chopped
  • 4 cups stemmed and torn Swiss chard
  • 1.5 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
  • ½ cup chopped onion
  • 1/4 tsp cumin
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • 3 Tbsp. flour soft white wheat or gluten free
  • Grapeseed for cooking or another high smoke point cooking oil
Directions
  1. Scoop hummus into food a processor and add Swiss chard, onion, garlic, lemon juice, cumin, salt and pepper to a food processor and mix to combine until smooth.
  2. Once well-incorporated transfer to a mixing bowl and stir in flour 1 Tbsp. at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
  3. Taste and adjust seasonings as needed.  Shape falafels.
  4. Prepare a large skillet over medium to medium-high heat.  Add enough oil to more than cover the bottom of the pan.  You want enough oil for cooking, turning and cooking some more until a golden brown crust forms on the outside of your Falafel.  Remember to turn during cooking so they are evenly done.
  5. Comfortably fit as many Falafels in the pan at a time to cook.
  6. Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
  7. Cook until the underside is golden brown as well.
  8. Serve immediately with hummus and paprika, or inside a pita or sandwich with garlic sauce, hummus, or fresh vegetables.  Imagine it and you will love it!
  9. Falafels will store in the fridge, layered with parchment or wax paper in an airtight container for several days. Freeze if you want them to keep longer.


Product details

Size: 3, 5 LB Re-useable Burlap Bags
  • Item Weight: 15 pounds
  • Shipping Weight: 15 pounds (View shipping rates and policies)
  • ASIN: B00JJ5J2CY
  • UPC: 858931003474
  • Average Customer Review: 4.8 out of 5 stars 797 customer reviews
  • Amazon Best Sellers Rank: #37,766 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Important information

Directions

Hydrate our dry beans (soak them in water overnight), then boil them for one hour - toss them in any recipe that calls for Garbanzo Beans or Chickpeas.

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