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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!

              1. Melanie Wong spotted a truck in Salinas. For anyone who might not have seen the bushy branches of fresh garbanzos, here's a great picture

                If you are ever in Salinas, in season

                1 Reply
                1. re: rworange

                  Thanks for sharing the photo link, RW. Now I know what they look like! :-)

                2. Ah fresh garbanzos! Edamame like treatment is good. They are also very traditional in White Lamb Barbacoa (that is Barbacoa without the spicy dried chile based marinade)... as the Lamb cooks slowly the drippings are caught in a pan... to this you add carrots & celery, two whole scored chipotles adobados, water & salt to taste.... add the garbanzos with a few minutes to go... squeeze of lime to focus the flavors & voila.

                  1. I love them
                    1. parboiled for 30 seconds
                    2. Squeezed out of their shells,
                    3. sauteed in olive oil, salt and garlic.

                    Oh my!

                      1. re: BamiaWruz

                        BamiaWruz -- Do you snack on them raw, as is, just from their pod?
                        I see them now at Super King in Altadena.

                        1. re: liu

                          Yes, this is how I was taught to eat them in Iraq when I was growing up. I'm pretty sure some people stewed them briefly in tomato sauce too but it was mostly snack food.

                          I spent hours eating them.

                          1. re: BamiaWruz

                            I'm going to give them a try...thanks, BamiaWruz!

                            1. re: liu

                              You're welcome, hope you like it. They don't have a strong flavour. My mother never heard of them and so when I showed her she was surprised that chickpeas can be eaten fresh because unfamiliar to a lot of people. I used to grow chickpea plants for science class, it works well in hot countries but last year I also tried it in Canada and the plant didn't do too well. I'm going to try more this year.

                              1. re: BamiaWruz

                                It's all very interesting!
                                I don't know much past hummus and the ones-in-the-can about chick peas.
                                Do you know how long the fresh season will last? I see them in the market now...for how long?

                                1. re: liu

                                  Don't know where you are but in the SF Bay Area the season is spring through the end of summer.

                                  1. re: rworange

                                    Hi, rworange!
                                    Thank you! I'm in SoCal...I'd love to try them just out of the pod.