Giving Fresh Garbanzo Beans a Go

I’ve been wanting to try fresh garbanzos (or chickpeas) for a very long time.  They were on a long list of weird vegetables that I have been aching to get my hands on, along with fiddleheads, kumatoes (still looking for those), and all edible blossoms (I’ve only managed to try chive flowers and zucchini blossoms… both yum).  I can’t explain why it is that I LOVE weird vegetables, but I just do.  Even if it’s only a color variation with no effect on the taste whatsoever,  I will buy it.  Black radishes, golden beets, green tomatoes, brown tomatoes (kumatoes), purple carrots, purple potatoes, purple broccoli!! Thrilling!!!!

Anyway, I found them in Whole Foods the other day on my way home form work.  It was Friday and I had finally found fresh garbanzo beans- I was in such a good mood.

It’s my understanding that Fresh Garbanzo beans, or chickpeas, are generally treated like edamame.  They can be shelled and then stir fried, steamed, boiled etc.  They can also be cooked while still in their pods,  the beans sucked out edamame style so to get the flavour off the shell if sauted.

Fresh garbanzo beans are sooooo good! Why don’t we always eat them fresh?  I’ll tell you why: shelling them is a pain in the butt.  It’s not awful, but that and their shelf life must be the deciding factors.

So this accompanied my “taste the rainbow tart” (renamed thanks to Dom).  I didn’t want to put too much effort in, so I opted for a simple approach.

Sauted Fresh Garbanzo beans with Lemon, Chili, and Garlic
Serves 4 in a Salad

30 Pods
1 clove Garlic
1/2 Lemon
2 tbsp Olive Oil

Shell the pods- find a friend, or a mum. Heat the olive oil and cook the garlic for 2-3 minutes until fragrant. Add in the beans and stir well. Pour in lemon juice and toss well until evapourated. Season with salt and chili pepper. Serve over a salad with arugula, cherry tomato, red onion, cucumber, and avocado.

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