A local ethnic market has fresh garbanzo beans on sale. I am a HUGE legume eater, but I had no idea what to do with these beauties.
A little research revealed the following:
1. They are a very neglected vegetable in the internet recipe world.
2. They can be eaten raw or steamed, in both cases tasting a lot like edamame.
3. In the Middle East, they are steamed, mashed, and mixed with spices to make a tasty, bright green hummus.
Because they are similar to edamame, I plan to steam them, then toss them with sauteed mushrooms and noodles along with a little sesame oil and sriracha sauce. This should make a healthy, high protein vegan meal, perfect for a Lenten Friday supper. I'll let everyone know how it comes out!
A little research revealed the following:
1. They are a very neglected vegetable in the internet recipe world.
2. They can be eaten raw or steamed, in both cases tasting a lot like edamame.
3. In the Middle East, they are steamed, mashed, and mixed with spices to make a tasty, bright green hummus.
Because they are similar to edamame, I plan to steam them, then toss them with sauteed mushrooms and noodles along with a little sesame oil and sriracha sauce. This should make a healthy, high protein vegan meal, perfect for a Lenten Friday supper. I'll let everyone know how it comes out!
2 comments:
We've bought these at the farmer's market every year and we always end up eating them all green- before we even make it home. I keep meaning to plant some.
They are certainly delicious fresh. We ate quite a few just while shelling them (which is a task, because the sheels don't split nicely, which I learned in Bio a few months ago makes them an indehiscent seed).
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