We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
These striking, inky black chickpeas are denser than the common or garden beige variety, with a toasty aroma and satisfyingly dense texture that stays firm even in long cooking. Traditionally used across parts of India and the Mediterranean, they excel in smoky braises, hearty soups, roasted‑veg dishes and warm salads. Their nutty depth pairs beautifully with spices, citrus and charred flavours. Black garbanzos are most famously associated with Italy, where they’re known as ceci neri. Ours are cultivated in California.
RECIPE SUGGESTIONS
Black garbanzos hold their shape superbly in smoky braised dishes, teamed with paprika, cumin, chipotle or roasted tomato bases. They’re also great in warm salads, beans-and-greens sauté dishes and in tacos or tostadas, smashed lightly with spices for a hearty, plant‑forward filling that doesn’t fall apart. Or try them in a hummus or bean dip with a darker, nuttier profile than standard chickpeas.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Garbanzo (chickpeas)
Latin name: Cicer arietinum
Country of origin: USA
All our Rancho Gordo beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
These striking, inky black chickpeas are denser than the common or garden beige variety, with a toasty aroma and satisfyingly dense texture that stays firm even in long cooking. Traditionally used across parts of India and the Mediterranean, they excel in smoky braises, hearty soups, roasted‑veg dishes and warm salads. Their nutty depth pairs beautifully with spices, citrus and charred flavours. Black garbanzos are most famously associated with Italy, where they’re known as ceci neri. Ours are cultivated in California.
RECIPE SUGGESTIONS
Black garbanzos hold their shape superbly in smoky braised dishes, teamed with paprika, cumin, chipotle or roasted tomato bases. They’re also great in warm salads, beans-and-greens sauté dishes and in tacos or tostadas, smashed lightly with spices for a hearty, plant‑forward filling that doesn’t fall apart. Or try them in a hummus or bean dip with a darker, nuttier profile than standard chickpeas.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Garbanzo (chickpeas)
Latin name: Cicer arietinum
Country of origin: USA
All our Rancho Gordo beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
