Jiva USDA Organic Chick Peas (Garbanzo Beans):
- Certified USDA Organic Garbanzo / Chick Pea Beans
- All Natural, No Artificial Colors, Flavors or Preservatives
- Excellent source of fiber and combine perfectly with a variety
- Pure with olive oil, fresh garlic, tahini and lemon juice to make a quick and easy hummus spread
- Huge 2 Pound Bag – Product of India
Who is Jiva Organics?
The word Jiva means life. At Jiva Organics, they are small family business driven by care and respect for life, be it people or the environment around them. As a result, they source products that are completely natural, certified organic and grown with the underlying philosophy that promotes sustainability of Mother Earth for the present and future generations. The organic farms they work with are untouched by modern toxic inputs to produce pure and natural spices and grains of the highest quality, that result in delicious, healthy meals for you and your family. It is a simple choice that makes a big difference.
When I received my Chick Peas in exchange for my honest opinion I made a family favorite Shireeah (Syrian Rice) with them. After years of using canned Garbanzo beans, I was so impressed with the difference these awesome beans made in the dish that I am posting the recipe for all my friends.
Here are two methods that you can to choose from…
Place beans in a bowl/pot and cover with cold water. Beans will double in size so make sure the water is several inches above the top of them. Cover with a towel and let them soak overnight. Before cooking, drain and rinse.
Place beans in a pot and cover with cold water. Beans will double in size so make sure the water is several inches above the top of them. Bring the chickpeas to a boil. Let them boil for 5 minutes. Remove from heat and let the beans soak in the hot water for 1 hour. Before cooking, drain and rinse.
Let’s Get Cooking:
Place beans in a pot and cover with several inches of water. A good rule is 1 quart water to 1 cup of soaked beans. When it comes to a boil reduce to a simmer. Add salt, as desired. I use a pinch of sea salt. Cook for 60-90 minutes till desired tenderness. Drain. Can be used or frozen for later.
I grew up pronouncing this Syrian rice dish as Shy-Dee-Aye.
4 oz Angel Hair Pasta (or other thin pasta)
4 Tbsp Butter
1 Cup Uncooked Rice
2 1/2 Cups Chicken Broth
1 Cup Prepared Chick Peas (Garbanzo Beans)
Saffron (A good pinch for color)
1 Cup Boiled/Baked White Meat Chicken torn into small pieces
In a large pot bring broth to a boil. Add rice, saffron, chicken, and prepared garbanzo beans. I rub the saffron between your fingers to break it up. Reduce Heat to Simmer and Cover.
While broth is coming to a boil, break pasta into 3/4″ pieces. (Our local Dollar General carries these already broken for $1 per bag) In a frying pan, sautée the pasta in the butter until brown. Set Aside.
After the the rice mixture has cooked for 20 minutes add pasta and any butter that is in the pan to the rice mixture. Cook for 5 more minutes.
Let stand for 10 minutes before serving.
FYI: Grandma never measured but put everything in the pot and stuck a large spoon in the center. If she could make it stand straight up it was good to go and she turned on the burner. If not she added more rice, stirred it, let it settle, and tried again. 🙂
Slice a small onion into 1/2 inch slivers. Sautée in 1 TBLS butter until softened. Add 1 can stewed tomatoes (cut the tomatoes into small pieces) and 1 can green beans (drained) to the pan and heat. Serve over the Shireeah.
Variation: We often add the Chickpeas/Garbanzo beans to the tomato and green beans. See HERE.