Lin wrote on Fri, 27 Feb 2009 12:30:09 -0800:

> I'm doing a very loose interpretation a Shed Pork and Green
> Chile Stew. Potatoes are the typical starch but I have a can
> of garbanzo beans that I thought might work (I'm in the mood
> for a white bean). My question is: If I simmer them for a long
> time, will they soften up? I like garbanzo beans/chickpeas
> well enough -- but preferably in a salad. I don't think I want
> them as chewy in a stew.

> I probably will stick with cubed potatoes, but I'd be
> interested in what I could expect from the garbanzos for other
> stove-top applications.

I have a chickpea ginger curry and the garbanzos are put in 25 minutes
from the end so that they don't disintegrate. My recipe includes chicken
but can be made without it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not