Fresh garbanzos are immature legumesthat resemble peas inside a paper-thin green shell. They are harvested just as the sugars turn into carbohydrates. They are high in potassium and low in sodium and can be eaten raw or cooked. Garbanzos are a staple in Hispanic and Mediterranean communities and can be successfully marketed with Hispanic foods. They are available year-round. Bagged, fresh garbanzos — which are pale green, not yellow/brown — have a longer shelf-life than fresh garbanzos sold in bulk.They are also called chickpeas.
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