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Jun 5, 2007 08:37 AM

green fresh garbanzos--what to do with?

we have a seller locally, but his English and my Spanish are not good enough for me to understand how these are traditionally used.

can you help?

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  1. Wow, you're so lucky, I've only had them frozen. I would treat them like edamame or english pea pods. ie, boil whole (w/ shells) for a snack, or shell them then use in recipes. Googling around I found a few recipes but since this is general I'll keep it general. I'd love it if my area's farmers markets started selling these, I like them better than favas (less work) or peas (more flavor).

    1. Here you go to get started ... on Home Cooking

      A report on a local Bay Area fresh garbanozo vendor for those in that area who are interested. He sells through about September.

      The only thing to note is they dry quickly. So if you shell and put in tupperware to eat like edame ... eat within about 3-4 days.

      1. We just noticed them in our local Santa Monica Farmers' Market this past Saturday.

        1. I've thrown them in a tinfoil packet on the grill, still in the shells, and used them in panzanella. I've also sauteed them and used them in succotash salads and other mixed veggie dishes. I have a bunch of pictures of how to prep/use them here:

          3 Replies
          1. re: eriny

            Did you ever make the fresh hummus with them? I have been contemplating purchasing a large bunch of them but haven't taken the plunge yet.

            1. re: joshekg

              We made hummus out of them last saturday, it was great! It was a bit more "fresh" tasting.

              1. re: joshekg

                I can only recommend if you make the fresh hummus that you buy them shelled.

            2. Well, the ones I have access to are frozen green garbanzos (not fresh, alas!), but I think uses would be similar. I use them interchangably with green peas in many dishes, like a fresh spring risotto; tossed with pasta, fresh tomatoes, pancetta, and herbs of your choice; mixed with ground lamb, ras-el-hanout, pasley, and lemon over cous-cous; etc. They are great in mediterranean-influenced dishes, like tagines, etc.

              Really, they're pretty great in everything. I'm jealous you can get 'em fresh!