Recipes For Fresh Garbanzo Beans

I was walking through my local farmer's market here in Atlanta on Saturday when I spied a big crate of fresh garbanzo beans. Without really knowing what to do with them, I bought two pounds thinking I would just roll the dice with them.

My initial foray into preparing them involved roasting them for about 20 minutes at 350. Then, tossing them in some salt, lime, a dash of dried ancho powder and a dash of chipotle powder. They were delicious and made an unusual Sunday afternoon football snack.

Other than this recipe, I'm pretty stumped as to what to do with them. Any ideas? They seem quite versatile. They're pretty sturdy, have a neutral flavor and take extremely well to being seasoned.

I make a healthy salad with chopped celery, red onion, parsley and champagne vinegar, olive oil dressing. There's always soup.

Jygach made this kickass Greek Salad with chickpeas, greens, tomatoes, olives, feta, cukes, and a tasty oil-and-vinegar dressing. I think there was oregano in there too.

I also like adding them to chili with black and dark red kidney beans.

The most recent issue of Saveur has some Israeli recipes in it including one for hummus made with fresh garbanzos.

The Oct '09 issue of La Cucina Italiana had some good chickpea recipes. Here's one for penne w/ chickpeas and sea bream- http://lacucinaitalianamagazine.com/rec ... chickpeas_ , and the Babbo cookbook has a good chickpea bruschetta recipe too.

Jeff

Hi,

Does anyone know of a place in the city that sells fresh garbanzos/chickpeas? Another thread mentioned seeing them in Lincolnwood. I live on the south side so that's a hike for me...just wondering if anyone has seen them anywhere closer than that. Thanks!

Is there a Caputo's near you? (maybe narrow down your area a bit?) I don't know if they have them, but they would be a good bet. Does JPGraziano's carry enough produce that they might have them?

bon2mic wrote:Does anyone know of a place in the city that sells fresh garbanzos/chickpeas? Another thread mentioned seeing them in Lincolnwood. I live on the south side so that's a hike for me...just wondering if anyone has seen them anywhere closer than that. Thanks!

I've seen fresh garbanzos in the husk at various Pete's Fresh Markets over the past few months. They have half a dozen locations on the South Side (plus a couple in the 'burbs) so there may be a store near you. I suspect not all stores carry them all the time so you'd be wise to call first. When they have them, they just set an open crate in one of the aisles of the veggie department.

Hi,

Responding to the OP query: I would make falafel. I usually made this recipe from Joan Nathan. At least I know what I make is fresh from the fryer.

Regards,

Mhays wrote:Is there a Caputo's near you? (maybe narrow down your area a bit?)

I don't actually have a Caputo's near me. I am in Hyde Park/Woodlawn, but I go up to the near north side regularly so anywhere there would be great as well. Thanks for the responses!

I've seen fresh garbanzos at Mexican markets, in particular, Carniceria Guanajuato.

Carniceria Guanajuato
1402 North Ashland Avenue
Chicago
(773) 772-9804

I was at the Green City Market this week and saw that Nichols had fresh garbanzos. We roasted them and made a great salad. They are a pain to cook in large quantity as they have to be individually taken out of the pods after roasting, but it was worth it. Next time I'll just eat them like edamame and there will be much less work to do.

Living in Pilsen, i pick these up all the time. Pete's does seem to have the freshest, although any Mexican market will have them. I'm reminded of fresh english pea's when i eat them, and am tempted to use them as such, although I usually prepare them in the traditional Mexican manner: Drop garbanzos, hull and all, into very salty boiling water. Boil for only forty five seconds to a minute, and drain. Squeeze lots of fresh lime juice all over them and eat like edamame. These go great with a cold beer on a hot day.

Koshary

Raw garbanzo beans (in the pod) are available at the Tony's Finer Foods on 3607 Fullerton.
Fresh, bright tasting when eaten raw. Can be treated like edamame - lightly steamed and shucked.

Fresh-from-the-field garbanzos are one of my favorite treats when I'm in Mexico. The growers just pull the bushes out of the ground, bundle them up and sell them roadside. Removing the pods from the bushes while enjoying a beer is a great communal activity. As mentioned, they're absolutely wonderful eaten like edamame with lime, salt and the hot sauce of your choice.

We can get raw garbanzos during the season in Montréal. Lovely treat. Just pop the pod and chew away.

Geo