Hummus: Pour contents of two Jyoti garbanzo bean pouches into a food processor. Add 1/2 cup tahini (sesame paste), 6 cloves chopped garlic (or more to your liking), 1/4 cup olive oil, juice of one lemon (or to your taste), 1 tsp salt. Process to paste consistency, adding water as needed. Once done, you can make many variations, such as adding chopped garlic, canned chipotle peppers, chopped olives, hot sauce etc. transfer to a serving bowl and top with chopped parsley, cilantro or mint.
Salads: Sprinkle Jyoti chickpeas on any salad that you prepare for a look and taste complementing your creation!
Chicken Chickpea Stew: To a heavy, covered skillet, add 2 Tbsp. olive oil and four chicken thighs, skin side down. Cover and turn on high heat, cook five mins to sear the skin. Remove from heat, turn the chickens. Add coarsely chopped 1 large onion and 2 stalks celery, 3 bay leaves, 1 tsp pepper corns, 2-3 whole red chilies, and put back on high heat, covered, for five min. remove from heat and remove excess fat and skin. Add beans from one Jyoti Garbanzo pouch, 10 oz diced and 10 oz crushed tomatoes, 1 tsp sugar, salt to taste, 1 tsp dry dill weed, 1/2 tsp thyme, 1/2 tsp dry basil. Cover and simmer for 30 min. add 10 oz frozen leaf spinach with chopped garlic and lemon juice to taste, and simmer another five min. serve with rice or couscous.