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Feb 4, 2009 09:39 PM

how to prepare fresh chick peas ?

found some fresh chickpeas at the market today and wondered how to prepare them.
I once had a great roasted chickpea appiteizer on Piedmont Ave in Oakland that was fantastic any one have the recipe?
also found a thread that said to steam the chickpeas and serve with lime and chili powder Mexican style.
Any other suggestions? they are delicious raw but would like to find the other ways to cook them. Thanks!

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  1. I made the following recipe with some fresh chickpeas I bought a while back:
    Fresh garbanzo and roasted garlic linguine

    1 pound whole wheat pasta (not the "whole grain" stuff), cooked al dente
    1 cup reserved liquid from cooking the pasta
    2 cups fresh garbanzo beans
    3 tablespoons extra virgin olive oil
    2 bunches scallions, cut into small pieces
    1 head roasted garlic (drizzle head of garlic with olive oil and wrap in aluminum foil. Put in 350 degree oven for 1 hour)
    1/2 cup Parmesan cheese

    Heat olive oil in nonstick skillet. Add garbanzo beans and scallions and cook, tossing. Taste the beans and when they're warmed through and a little crusty, stop. Toss with the pasta. Add cheese and squeeze the garlic cloves out on the pasta. Toss everything together and add some of the reserved liquid to loosen it up a bit, use liquid to desired consistency. Serve.

    2 Replies
    1. re: Fuser

      fuser, that looks good. i never knew fresh garbanzos were green! how is flavor, texture compared with 1. edamame, 2. baby limas, and 3. dried and reconstituted chick peas.?

      1. re: alkapal

        Not at all like d&r chick peas. More like edamame or baby limas (I'd guess. I never had them). Fresh garbanzos show up at my local Winco Foods every year. I just shell'em and eat'em.

    2. They do really well with chorizo! Crumble and brown some chorizo, then stir in some minced garlic and shallots for just a minute to brown. Top with a few handfuls of diced tomatoes (or a box of good-quality prepared ones) and let simmer for a few minutes. Toss in the chickpeas to heat, season with salt and pepper, and that ought to do it. You can get fancy, say adding some nice sauteed red pepper, too, but the chorizo adds sooo much flavor that you shouldn't need to do too much.

        1. re: toodie jane

          thanks these recipes sound good.
          there are bins of fresh chickpeas in Los Angeles at a huge market that specializes in Armenian & Hispanic food called Super King. a few weeks ago they had fresh pistachios. they have an entire grocery aisle of olive oils and grapeseed oils. Hungarian bacon all these kinds of cheeses and deli meats I've never seen I usually have to get another customer in the market to tell me how to use or cook them.

          1. re: toodie jane

            fresh chickpeas have been around since Spring here (san francisco)....

            to the OP, i peel them, then roast or steam, and food process with olive oil, garlic, lemon, salt and maybe some tahini, maybe not. they're delicious!

          2. Bump. Really need some help.

            Had success growing a small trial garden plot of chickpeas this year and now have a precious batch of perfect green pods with two chickpeas in each. Eaten raw, they taste like a tart but tender fresh pea. Seems a shame to cook them and a guacamole type recipe seems a little over powering.

            Anyone have a suggestion on how to honor these little beauties ?

            1. There is a lot of information on this site already, here is a link to many threads

              2 Replies
              1. re: chefj

                Thanks chefj,

                I saw the previous posts but nothing worked for me. Steamed or raw seems not to do them justice; fried or in a rich dish seems over powering. I was hoping someone had a perfect use for these little lovelies.

                As an example, my favorite use of fresh peas and broad beans (and maybe my favorite dish ever) is :


                Might try using my only batch of fresh green chickpeas the same way then...

                1. re: PoppiYYZ

                  poppi, what about a light risotto?