Found these at the middle-eastern grocery, imported from Mexico. We used to get them occasionally in Beirut from cart vendors, but I don’t remember how we ate them. As a snack? In a salad? Stew? These are also produced in California by califresh
Luck would have it that Juan Torres was around yesterday and he is Mexican, so I asked him how he would fix them. Juan is one of the great assets of my life, he is my handyman; I can call him up and he will show up immediately and do any job I need done meticulously and with a smile! I think every woman should have a Juan in her life, personally.
So, Juan told me how they fix fresh garbanzos in Mexico and by the time he was done describing the recipe, it had corn, green beans, butter, a couple rib-eye steaks, baked potatoes with sour cream and bacon. Hmm..
I think I will do it the Lebanese way, some fresh veggies and a lemon and olive oil dressing; that way, I will escape into summer and forget the cold, grey skies and drizzle outside!
These are also produced in California, where they sell them already shelled.
Benefits are: Very high in protein, as much calcium as yoghurt, very rich in potassium and fiber, reduces blood pressure and cholesterol. Listen to Phil Lambert from the Today Show : ” Edamame out, Garbanzo in! “
Enough rambling. Here is the recipe:
- A handful of fresh garbanzo beans
- A handful of organic cherry tomatoes
- A handful of fresh Persian cucumbers (can use pickling cucumbers)
- A bit of green onions
- A nice chunk of feta cheese
- olive oil, fresh lemon juice
- Wash the garbanzo beans and place them in salted and boiling water.
- Boil for 3 minutes. Drain and cool.
- Peel the beans and place in a bowl.
- Add the tomatoes, peeled cucumbers, crumbled cheese, olives, green onions and whatever else strikes your fancy.
- Drizzle some olive oil and fresh lemon juice. Sahteyn!
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