Garbanzo v. Chick Peas
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.
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.