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.

Last year, Jon and I began a tradition: Burger Fest.  As vegetarians, we like to eat healthy- it’s one of the reasons we are vegetarian, after all.  However, there are times where we feel that people equate vegetarianism with a boring, healthy diet.  Take plane food for instance, yes it’s horrible, but if you ask for the veg option you get this tray of healthy stuff.  At first it’s great, but then you realize that for an app are two pathetic looking carrot sticks, and for desert: a naff whole grain piece of cardboard that is meant to pass for a cookie.  Meanwhile, your fellow passenger who got the chicken entree has some cheese and crackers as an app, and a chocolate brownie with ice cream for dessert.

Burgerfest is a celebration of being vegetarian, but still eating indulgently cheesey, greasy (veg) burgers once in a while.  Last year for example, Jon had fried onions, 2 patties, facon swiss cheese, mushrooms, barbecue sauce etc.  This year Burger fest falls on a Friday- 16th April.  While musing about how Burger fest can’t come soon enough, we thought “What About Hot Dog Fest?”  So we planned out our hotdogs and made a go of it.

It was our first Hot Dog Fest, and probably the last due to one major revelation:  I don’t think I really like Hot Dogs. It just wasn’t the same as Burger Fest.  Our downfall may have been the jumbo hot dogs, or the fact that we used hoagies instead of hot dog buns.  As a result, we ended up so full from the bread and in a soy-coma.  Nonetheless, our toppings were creative and delicious, so here they are..

1. Tater tots, Facon, Monterrey Jack Cheese, Fresh Chives and Spicy Mayo (above)

2. Trinidadian Salsa (Carrots, Fresh Cilantro, Lime, Green Chili, Garlic), Grilled Feta, Black Olives, and Smoked Paprika (above)

3. Chili, Onions, and Mustard (below)

4. The Deconstructed Corn Dog: Hush Puppies, Mustard and Ketchup (below)