Organic Heirloom Black Garbanzo Beans

I had never heard of black garbanzo beans before finding FOODOCRACY. They were appealing for their unknown qualities.

I decided to make a goat & chickpea stew using North African spices. The recipe required cooking the beans before the meat, then adding them back into the stew.

The garbanzos held their shape and maintained a loeasant "tooth" after cooking. They started black but became more of a dark brown with cooking. That isn't an issue, just an observation.

Their flavor holds up against the rich spiciness of the stew, somewhat surprisingly. This stew has a LOT of spices in it - ras el-hanout, a dark chili powder mix, cumin, and a touch of piri piri pepper.

If you use piri piri, be circumspect! I used a teaspoon for a large black pot of stew. It really stands out, flavor- and "heat"-wise.

I will order these black garbanzos again in the future. I'm sure they will be a very versatile addition to my larder.

These are a little chewier than regular garbonzos, and I like that. I also like the smaller size. They add a nice pop of color to recipies.

These chickpeas grind quite nicely into a beautiful flour. I used them to make some batter for fried fish. Delicious and pretty.