Every year I see fresh chickpeas in the Mexican markets and every year I buy some to try out and end up letting them wile away sadly in the refrigerator. The season is brief and I miss my chance.
But last weekend, when Joe and I saw them at the Mi Pueblo market in Modesto, we picked some up and Joe prepared them to great effect, left in their pod and tossed with salt, chili and lime. Made this way, they’re like fresh soy beans (or edamame)—nutty and a bit sweet. They make a great healthy bar snack—especially when paired with a bloody-beer. Everything tastes better with a bloody beer (in this case, a mix of tomato juice, Tapatio, lime, salt and Sol).
But it’s surprising how little there is written on fresh chickpeas. I put them in 7×7 years back but then I couldn’t find a thing about them. What I can find today is a link to their use in Indian cooking and a little thread on Chowhound that ends with six posts. Chowhounders don’t end any conversation about obscure ingredients so quickly.
As of yesterday the chickpeas are on the menu at Tacolicious. Telmo is steaming them, then tossing them with our house recado which is made with garlic, oregano, ancho chilies, salt and more. I’m envisioning them fried too. Get them while they’re hot!