Why presoak garbanzo beans?
1. When the beans are presoaked in water, the complex sugars responsible flatulence leach out in water. The water is discarded, reducing the flatulence when cooked. 2. The water reaches the inside of the bean, increasing the conductivity for uniform cooking, as well as reducing the cooking time. 3. The Phytates leach out in the water and discarded with pre-soak water. This makes the minerals to be more bio-available.
