The term “garbanzo” comes from Spanish-speaking bean lovers. These people used to make tapas like garbanzo bean stew with our ancestors. The name has arisen in the 1750s from the Basque word “garbanzo,” which literally translates to “dry seed” in the old language. It is still in use in the Basque area between northern Spain and Western France.

　　The name “garbanzo” has a Spanish origin and was first used during the year 1759. The phrase derives itself from the Old Spanish words “arroba” and “algarroba,” as well as the Old Spanish word “arvanço.

　　Garbanzos have been grown and cultivated by humankind for hundreds of thousands of years, first appearing in early records in Turkey around 3500 BCE and France sometime around 6790 BCE.

　　Garbanzo beans are divided into two categories: Kabuli and Desi. The Kabuli variety of chickpea has a pale tint, large seeds, a silky coat, and a spherical, uniform shape. Its name means “from Kabul. The northern part of Africa, Europe, countries like Pakistan, Afghanistan, Chile, and the Northern part of America all grow Kabuli, which is the sort of Garbanzo we use at Roots! The Desi, which means “local” in Latin, is the second type. It’s small, black, and rugged on the outside, with a bright interior. India, Ethiopia, Mexico, and Iran are among the countries that grow it.