Garbanzo beans (also known as chickpeas, Bengal grams, and Egyptian peas) have a delicious nutlike taste and buttery texture. They provide a concentrated source of protein that can be enjoyed year-round and are available either dried or canned. The Latin name for garbanzo beans, Cicer arietinum, means "small ram," reflecting the unique shape of this legume that somewhat resembles a ram's head.

Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries.

There are two basic types of garbanzo beans. Most commonly seen at salad bars and in canned products are the "kabuli-type." These beans are cream-colored or sometimes whitish in color, fairly uniform and rounded in shape, and about twice as large as the second "desi-type." In addition to being much smaller, desi-type beans are darker (light tan to black in color) and more irregular in shape. From a botanical standpoint, the desi-type beans also have a thicker seed coat (the seed coat is the protective outermost layer of the bean). While kabuli-type beans are the ones we are accustomed to finding in U.S. salad bars and grocery stores, they actually represent only 10-20% of the garbanzo beans consumed worldwide, where the vast majority of garbanzos are desi-type beans. There are great health benefits from both types of garbanzos. However, in the case of some nutrients-including some antioxidant nutrients like quercetin, kaempferol and myricetin-desi-type beans provide more concentrated nutrient amounts since these nutrients are found in the seed coat and this seed coat is thicker in desi-type beans.

Garbanzo beans originated in the Middle East, the region of the world whose varied food cultures still heavily rely upon this high protein legume. The first record of garbanzo beans being consumed dates back about seven thousand years. They were first cultivated around approximately 3000 BC. Their cultivation began in the Mediterranean basin and subsequently spread to India and Ethiopia.

Garbanzo beans were grown by the ancient Egyptians, Greeks and Romans and were very popular among these cultures. During the 16th century, garbanzo beans were brought to other subtropical regions of the world by both Spanish and Portuguese explorers as well as Indians who emigrated to other countries. Today, the main commercial producers of garbanzos are India, Pakistan, Turkey, Ethiopia and Mexico.

This thick soup is almost a stew, and makes a very satisfying vegetarian meal. It contains the orange sweet potato, which the Center for Science in the Public Interest has named the most nutritious vegetable. If you don't care for chile, don't let that stop you from enjoying this soup, since it's such a winner in terms of flavor, fiber and nutrition. Try using some smoked Spanish paprika instead.

Ingredients:

Cook the soaked garbanzos with the water or broth until tender. (In Mexico, this is often done with a pressure cooker, which saves time.)

Puree half of the cooked beans. Set aside the cooked beans, their broth and the bean puree.

In a large stockpot, heat the oil, add the onion and sauté until transparent. Add the garlic and cook a couple of minutes more. Stir in the sweet potatoes and spices.

Puree the tomatoes and chiles in a blender and add to the pot. Add the beans, their cooking liquid, and the bean puree to the pot. Simmer, covered, 45 minutes-1 hour. Add salt and pepper to taste.

Serve garnished with chopped parsley, if desired, and bolillos or French bread. Serves 6.