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Chickpeas — Garbanzos
Appears in
By Frank Camorra and Richard Cornish
Published 2007
To the Spanish, garbanzos (chickpeas) have been an integral part of cooking since the occupation of the Moors. Full of goodness, they have a deep, rich, nutty and earthy flavour that gives a sturdy background flavour to dishes in which they are used. I always use dried chickpeas, soaking them the night before cooking.
Australian chickpeas are generally of good quality and tend to be free of stones. I prefer the chickpeas grown in the Ord River region in Western Australia. There they get enough heat and water to allow the rich flavours to develop.