A funny thing happened on the way to this recipe (if you can call it a recipe – it’s really just a “how to shell a garbanzo bean” story). I wanted to make a crispy, salty chickpea snack to go with the sangria. There are lots of recipes for chickpea snacks out there and I tried several of them with canned chickpeas. They were all… how can I put it? Lousy. Mushy, over-spiced, – nothing I would serve to a guest. I bought some fresh chickpeas (called garbanzo beans at the grocery store) and brought them home to roast. And then something amazing happened: when I popped a raw one in my mouth it was a revelation! Crunchy, sweet, pale green, delicious and totally healthy – like the sweetest, freshest pea-out-of-the-pod you ever tasted. Everyone who tried them had the same reaction: “These are chickpeas!?” I never got around to roasting them, because they are perfect just as they are. My only caveat: they lose some of their freshness after a day, so serve soon after shelling.
Prep time: 15 minutes
- 3 cups of unshelled fresh garbanzo beans*
*Note: I’d never seen these at the grocery store until this summer, but they are available at both the Whole Foods and our local Safeway, so I don’t think they will be too difficult to find.
- Remove shells from garbanzo beans, put them into a small nut dish or bowl and serve!