Ran across these today, so did some impulse buying. Never used them before, so looking for some ideas.
We use to grow them here in Lompoc, have scars on my knees from when i was a kid having to hoe fields of them. The plants themselves produce a liquid that will eat through your skin in a few hours, lots of fun! Also known as Chick Peas.
My favorite recipe is an easy garbanzo bean salad. Some olive oil, chopped garlic, chopped parsley, salt and pepper. Mix with the beans and refrigerate. Goes well with unoaked Chardonnay.
There is always Hummus too.
I’ll follow this thread. I don’t believe I’ve ever seen a garbanzo bean that wasn’t in a can.
Take a walk down the “ethnic” aisle next time you’re in the supermarket grandpa.
We ended up blanching them in salted water for a few minutes, then sauteing in XVOO & butter with some S&P. They tasted somewhat like a cross between peas & fava beans, with a texture more like favas than peas. They were quite tasty eaten out of hand as a snack and as a side dish. Becca also used some in a chicken & sausage paella. We also saw a recipe that looked interesting: frying them together with padron peppers.
Note: they aren’t really easy to get out of their pods; well, not that difficult, but it’s more work than you think.
We have an organic farmer friend that grows them nearby, so will definitely look for them this summer.