Garbanzo beans organic
Domesticated chickpeas have been found in the ceramic levels of Jericho along with clay pots in Turkey and in Neolithic pottery at Hacilar, Turkey. They are found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini. In southern France Mesolithic layers in a cave at L’Abeurador, Aude have yielded wild chickpeas carbon dated to 6790-90 BC.
By the Bronze Age, chickpeas were known in Italy and Greece.
In classical Greece, they were called erbinthos and eaten as a staple, a dessert, or consumed raw when young.
The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century AD, along with rice.
In 1793, ground-roast chickpeas were noted by a German writer as a coffee substitute in Europe and in the First World War, they were grown for this in some areas of Germany.
Chickpeas are still sometimes brewed instead of coffee.