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Garbanzo v. Chick Peas

s
shallots Jul 25, 2012 06:24 PM

I've always bought my chick peas from a local mediterranean deli or (rarely) bagged from a grocery store. Both sources sell peas that are pretty much the same size (which may just be a function of sieving at the producers) and with the same thickness of 'skin'.

Today, because it was more convenient, I bought garbanzo beans from a Mercado, which in our part of the world is both a Hispanic food store (not just Mexican), but also a restaurant.
Several things are different. There is a lot wider range in sizes of the beans (could be just the sorting). But the biggies are the skins which seem to be much thicker, and yet readier to fall off. Then the bean colors are a rather beautiful yellow gold grading to white.

Right now they are soaking. Should I expect any differentces in cooling times? I have no idea how to tell how relatively fresh the Garbanzos might be.

  1. todao Jul 25, 2012 09:35 PM

    They're all the same family, just different varieties of chick peas.
    The small round ones (Kabuli type) are usually canned and the smaller variety (Desi type) are darker in color. The skins are thicker on the desi type types of garbanzo beans.
    http://en.wikipedia.org/wiki/Chickpea
    http://www.livestrong.com/article/503...

    1. c
      ChiliDude Jul 26, 2012 10:01 AM

      Then there's Cece...the Italian word for the garbanzo and chickpea.

      1. Bacardi1 Jul 26, 2012 10:46 AM

        While there may be different varieties, whether you want to call them Garbanzo beans, Chick Peas, or Cece - they are ALL THE SAME BEAN.

        1 Reply
        1. re: Bacardi1
          c
          ChiliDude Jul 26, 2012 02:11 PM

          I guess that I did not make that obvious with posting of 'Cece.'

        2. s
          shallots Jul 26, 2012 12:28 PM

          These garbanzos cooked to tenderness in half the time it took the older beans. (They also took up a lot more water in their overnight soak.)

          1 Reply
          1. re: shallots
            d
            debbypo Sep 23, 2012 04:48 PM

            I attribute the quicker cooking time to the fact that many shoppers in Latino markets cook beans from scratch so they are probably much newer, especially than those in the regular supermarket.

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