The Big Sell Out: Garbanzos at Rancho Gordo

Our focus is New World Foods and heirloom varieties, so I have to admit I feel like a bit of a sell out offering chick peas. But they’re one of my favorites. One of my growers grew them this summer and I have a limited supply. The first time I made them, it took four hours in the slow cooker, unsoaked! When I’ve made commercial garbanzos, it’s taken a full 12 hours at times.

Garbanzo

A classic Mexican soup using garbanzo beans is Caldo Tlalpeño. There are several versions but the best are basically a chicken soup, seasoned with chipotle chiles and packed with garbanzos and garnished with cool avocado. This seems to be a typical recipe.

Published by

Steve Sando

I dig beans.

2 thoughts on “The Big Sell Out: Garbanzos at Rancho Gordo”

  1. I think this is a wonderful development, not a “sell out!” I will definitely purchase some this Saturday. BTW, heard you on Gene Burns’ show…loved your taco night story!

  2. Thanks. I made hummus with some chipotle en adobe, of course needing to Latinize it. We have about 2-3 months worth, I’d say. If it goes well, we can grow them again.

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