Wednesday, July 22, 2009

Fresh Roasted Chickpeas

"The owl and the pussycat went to sea in a beautiful pea green boat . . . "

Looking at these cute little boat-shaped pods, it's clear to me that their boat had to have been made from a chickpea pod.


Before purchasing these at last Saturday's farmers market, I'd never seen chickpeas in their natural green state before. Now I can't wait for spring to plant my own.

More commonly known in their dried state as garbanzo beans, these green beauties can be placed on a baking sheet and roasted for about 12 minutes at 375-degrees. After letting them cool for just a few minutes, you pinch the flower end of the pod and it pops open, ready to be sprinkled with the tiniest bit of sea salt and popped into your mouth.

Fresh roasted chickpeas are nutty, chewy, delicious little green morsels reminiscent of fava bean flavor, just right for the appetizer hour on the back deck. And, of course, they're good for you! Click on these links to read the raves about their health properties.

If you happen upon a basket or two at your farmers market, snatch 'em up. Eat them roasted as a snack, add them to soups and stews, or throw them into a pasta like Alanna does here.

You can bet I'll be looking for them again at the farmers market this Saturday.





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