Encased in a light colored paper-like shell, fresh garbanzo beans, also called chickpeas, offer a delectable trace of sweetness and a wonderful tender texture. Not yet crinkly in this early stage of life, these farm-fresh delights vary from a very pale green to dark green. Easy to shell, two to three beans are produced in each pod.

Nutritional Value

Garbanzo beans provide a source of fiber, protein and vitamins.

Serving Ideas

Use fresh garbanzo beans in almost exactly the same way you would fresh edamame. Steam lightly in their shells, or char for a few minutes under the broiler or in a hot pan. Season simply with plain or flavored sea salt, and serve as finger food. The beans may also be removed from their shells, and cooked similarly to English peas. Blanch in boiling water, and toss in mixed bean salads, as an alternative to lima beans in succotash, or dress by themselves with a light vinaigrette. Fresh garbanzos may also be blended into hummus like their more mature, dried counterparts or added as a fiber packed ingredient to guacamole.

Ethnic/Cultural Info

Indian cuisine loves Garbanzos enhanced with flavorful spices and ground into flour to make fritters and dumplings.

Geography/History

Cultivated in the Middle East and of the genus Cicer arietinum, ancient Egyptians, Greeks and Romans enjoyed these wonderful legumes and food historians say they existed more than seven thousand years ago. Growing on bushy plants and not doing well in cool climates, the beans are ready for harvest in 65 to 100 days. Releasing a tasty dew, the leaves make a wonderful tea. Spreading its goodness around the world, this bean is a staple food in India where it is known as Bengal gram. In Rome, these beans are called Cicero. The Middle East is known for a classic green colored hummus that is made with fresh garbanzos.

Seasons/Availability

California-grown fresh garbanzo beans are available April to October. In winter season there are intermittent harvests from Mexico available.