Second Helping: Fresh Garbanzo Beans

I was heading out of the market when I spotted a bin of soft, green pods practically glowing beneath a stack of boxed plums being set out in the sunshine. I had to ask: “What are those?!”

“Garbanzos,” the worker replied. “Have some!” And he scooped a few cups into a bag and handed them to me, gratis. “Just come back and buy more later.”

That’s the way to sell someone on something new. Not that fresh garbanzos – the lovely alter ego of the more familiar dried or canned chickpeas – need much selling. They’re delicious right out of the pod, and I hear they’re tasty just about anywhere you might use peas, edamame, or fava beans. I wouldn’t know because we opted for lightly steaming them, then pan-roasting them just a bit, and then devouring them. But we’ll be getting more.

Fresh Garbanzos

Look for fresh beans at well-stocked produce markets, the farmer's market, or Mexican grocery stores.

2 cups fresh garbanzo beans, in the pods
a few tablespoons of water
sea salt

Heat a skillet over medium-high heat. Add beans, then a few tablespoons of water. Cover and steam for a few minutes. When the water is nearly gone, remove the cover and roast on the stove-top, stirring occasionally, for 2-3 minutes.
Put pods in a bowl, sprinkle liberally with salt, and slurp them right out of the pods.

Variation: If you prefer them more on the roasted side, omit the water and use olive oil. Cover and cook, shaking pan occasionally, for about 5 minutes.