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green fresh garbanzos--what to do with?

toodie jane Jun 5, 2007 08:37 AM

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. Alice Patis RE: toodie jane Jun 5, 2007 09:23 AM

    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. rworange RE: toodie jane Jun 5, 2007 12:04 PM

      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. liu RE: toodie jane Jun 5, 2007 12:20 PM

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

        1. e
          eriny RE: toodie jane Jun 5, 2007 12:50 PM

          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
            j
            joshekg RE: eriny Jun 5, 2007 07:06 PM

            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
              m
              megsluvsfood RE: joshekg Jun 6, 2007 12:29 PM

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

              1. re: joshekg
                rworange RE: joshekg Apr 20, 2010 10:06 PM

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

            2. litchick RE: toodie jane Jun 5, 2007 07:02 PM

              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. rworange RE: toodie jane Jun 6, 2007 08:28 AM

                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
                http://farm2.static.flickr.com/1193/5...

                If you are ever in Salinas, in season
                http://www.chowhound.com/topics/408639

                1 Reply
                1. re: rworange
                  pdxgastro RE: rworange Apr 16, 2010 12:47 AM

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

                2. Eat_Nopal RE: toodie jane Jun 6, 2007 12:21 PM

                  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. Tess2 RE: toodie jane Apr 15, 2010 11:02 PM

                    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. BamiaWruz RE: toodie jane Apr 20, 2010 02:58 AM

                      They're yummy just to snack on.

                      7 Replies
                      1. re: BamiaWruz
                        liu RE: BamiaWruz Apr 20, 2010 07:22 AM

                        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
                          BamiaWruz RE: liu Apr 20, 2010 09:20 PM

                          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
                            liu RE: BamiaWruz Apr 20, 2010 10:17 PM

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

                            1. re: liu
                              BamiaWruz RE: liu Apr 20, 2010 11:30 PM

                              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
                                liu RE: BamiaWruz Apr 21, 2010 08:16 AM

                                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
                                  rworange RE: liu Apr 21, 2010 08:30 AM

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

                                  1. re: rworange
                                    liu RE: rworange Apr 21, 2010 08:47 AM

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

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