I finally got around to cooking up the garbanzo beans. Just boiled them. For like an hour.
This is them before cooking. They are in the bowl I bought that afternoon during my writing vacation when I had noodles and cruised the shops on Sawtelle.
They never lost their color. How do they get brown?
They were nice, but not that much better than canned. Reminded me of edemame, which are easier to cook. I may try them again and roast them, if I can find some sort of guidelines.
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