Garbanzo beans (chickpeas, Kalvash).

Brought to them in the early 1700's the Akimel O'odham (River People, Pimas) planted the Kalvash as a winter crop from November to February and harvested the beans in May and June. Kalvash are prepared by boiling until the skins loosen, pouring off the water with the loosen skin and boiling again with meat as a soup.

It can also be boiled and mashed or pureed and used as spread for che-chemait (tortillas). It's very similar to Mediterranean preparation of hummus.

Raw agricultural non GMO product. Certified organic.