Garbanzo Beans – Organic, 3lbs

Garbanzo beans, also known as chickpeas, are an excellent choice for an emergency food supply due to their high nutritional value, long shelf life, and versatility in cooking. These little legumes are packed with fiber, protein, vitamins, and minerals, making them a great source of energy and essential nutrients.

When stored in a cool, dry place, our careful hand-packaging process combines oxygen absorbers and heat-sealed mylar pouches, allowing a shelf life of up to 30 years. This makes it an excellent investment for your long term food storage compared to conventional retail packaging that only lasts a couple of years.

Garbanzo beans are also very versatile in cooking. They can be used in a variety of dishes, including salads, soups, stews, and curries. They can also be mashed and used as a base for dips like hummus. This versatility makes them a great addition to any emergency food supply, as they can be used in a variety of ways to create filling and nutritious meals.

In terms of nutrition, garbanzo beans are a great source of fiber, which helps to regulate digestion and keep you feeling full. They also contain protein, which is essential for building and repairing tissues in the body. Additionally, they are a good source of vitamins and minerals like iron, magnesium, and folate.

When selecting garbanzo beans for your emergency food supply, it’s important to choose organic and non-gmo options to avoid harmful chemicals and toxins. We recommend storing them in our airtight Provisions pail to extend their shelf life even further.

Stovetop cooking

1. Quick Soak Beans: Add the dried beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. Drain and rinse.
2. add the soaked, drained, and rinsed beans to a large pot. Cover with several inches of water and bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 ½ to 2 hours

Microwave

1. Soak chickpeas in a large bowl with 3-4 inches of water overnight.
2. Drain the liquid and rinse thoroughly.
3. Place soaked chickpeas in a microwave-safe dish.
4. Cover 2 cups of chickpeas with 6 cups of water.
5. Cover the bowl with a lid.
6. Cook on High Power for 7-8 minutes.

Instant pot

1. Rinse the chickpeas and pick out any debris then drain.
2. Add beans to the Instant pot, add enough to cover the chickpeas with 1-inch of water, add a pinch of salt.
3. For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10-minute natural pressure release.
4. For soft and tender chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15-minute natural pressure release.