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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
      http://www.chowhound.com/topics/313440
      http://www.chowhound.com/topics/396999
      http://www.chowhound.com/topics/392683

      A report on a local Bay Area fresh garbanozo vendor for those in that area who are interested. He sells through about September.
      http://www.chowhound.com/topics/313442

      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:
          http://erinskitchen.blogspot.com/2006...

          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!