Fresh Chickpeas Two Ways

Posted on by on June 4th, 2011 | 28 Comments »

I found them right outside the Damascus gate, which took me into the Arab quarter of the old city in Jerusalem. They were piled up by the kilo on a giant wooden cart. At first I thought they were small fresh almonds. They were the same green color and had the same fuzzy shell, except these were not almonds they were chickpeas.

Inside each small pod were 1 or 2 small green little beans. They were tender and tasted more like a fresh pea then a garbanzo bean and they left a slight nutty after taste. 

I used to think that chickpeas were just these dried little crinkly beans or yellowish beans soaking in liquid in a can. I never put much thought into where they actually came from. After devouring them with my husband as we walked through King David’s Tower, I was sold. How can I ever go back to the dried or canned version?

I was traveling up to northern Israel and wasn’t able to buy some to bring home with me. I was beyond upset when I found there were no fresh chickpeas to be found in the shuk here in Be’er Sheva nor in the Carmel Market in Tel Aviv. I planned a trip with Katherine to Jerusalem and we took the long walk from the central bus station to the Jaffa gate that took us into the Jewish quarter of the old city. We walked through the long labyrinth that is the Arab shuk and finally made our way to the Damascus gate. There they were, a pile of beautiful fresh, green, fuzzy fresh chickpeas. We bought a kilo (2.2lbs) to share for about 7 1/2 shekels ($2.20), along with white mulberries (those are for another day). I was happy.

I was told the best way to prepare these wonderful little beans were to roast them in a pan with a little bit of salt. I took it a step further. I drizzled the pan with garlic infused olive oil and sprinkled the chickpeas with salt and hot paprika. I cooked them till they started browning. I squeezed a little bit of lemon juice on them and my husband and I ate them just like we would edamame. YUM.

I also made a fresh chickpea hummus/guacamole type dish. Making hummus as I would normally using fresh chickpeas in place of canned. I added avocado and there it was, guacamummus or hummamole, whichever you prefer.

Ingredients (For Roasted Chickpeas)

2 cups unshelled fresh chickpeas
1/2 tablespoon garlic olive oil
Salt
Hot paprika
Fresh lime juice

Directions

Heat oil in a pan over medium high heat.
Sprinkle fresh chickpeas with salt and hot paprika to taste and toss.
Cook chickpeas until starting to brown, tossing occasionally.
Transfer to a bowl and squeeze with fresh lime juice.
Eat as you would edamame.

Ingredients (For Guacamummus/ Hummamole)

1 1/2 cups fresh shelled chickpeas
2 garlic cloves
2 tablespoons tahina
2 tablespoons olive oil
2 teaspoons cumin
1 large avocado
Fresh lemon juice
Salt
Paprika

Directions

In a pan over medium heat toast fresh shelled chickpeas until tender, about 4 minutes
In a food processor combine, toasted chickpeas, garlic, tahina, olive oil, cumin and avocado.
Blend until smooth.
Transfer to a bowl and add fresh lemon juice and salt to taste.
Sprinkle with paprika and serve with pita, chips or crackers.

 

« Sour Cherry and Goat Cheese Turnovers
Champagne and White Mulberry Granita »

28 Comments

  1. Posted on: 6-4-2011

    Amazing! So glad we went to get the fresh chickpeas. I made them tonight too! Pan-roasted like you told me and in a salad. So good! Great photos 🙂

    • BethMichelle
      Posted on: 6-6-2011

      Katherine, we need to go back! I’m craving pan roasted fresh chickpeas!

  2. Posted on: 6-5-2011

    I’m so jealous! I really want to try them they sound amazing. I’m sure I would just eat the roasted version for days and nothing else. There must be somewhere here that grows them…..

    • BethMichelle
      Posted on: 6-6-2011

      Natalie, I wish I had bought more then I did! You could definitely eat them for days!

  3. Posted on: 6-5-2011

    I’d like guacamummus. What a cute and delicious name!!! Looks so delicious. I like both guacamole and hummus and this dip is going to disappear very soon… Guarantee.

    • BethMichelle
      Posted on: 6-6-2011

      Nami, I like guacamummus too, it’s just fun to say! It only lasted the night that I made it!

  4. Posted on: 6-5-2011

    Great recipe! Yummy!

    • BethMichelle
      Posted on: 6-6-2011

      Thanks Christine!

  5. Posted on: 6-6-2011

    Guacamummus, what a great name for a dish.
    I’ve never seen green chickpeas, most certainly I wouldn’t even recognize them if I see any.

    I’ll have to try the guacamummus with dried chickpeas, sounds like a great combo. Thanks Beth

    • BethMichelle
      Posted on: 6-6-2011

      Roxana, I think guacamummus would be great with dried chickpeas too!!

  6. Posted on: 6-6-2011

    I like guacummus 😀

    • BethMichelle
      Posted on: 6-6-2011

      Thanks Giulietta, I think everyone seems to like guacamummus!!

  7. Posted on: 6-6-2011

    Guacamummus for me tooo!!! Such a fun name! I had never seen fresh chickpeas before!!! They look so yummy. Ohhh thank you for letting us “travel with you” through such an amazing area of the world! :-)))))

    • BethMichelle
      Posted on: 6-6-2011

      Thanks Manu!! Guacamummus is a fun name!! This was my first time seeing fresh chickpeas too! They are awesome!!!

  8. Posted on: 6-7-2011

    I’ve never used fresh chickpeas, but now I’m inspired! I wonder where I could get them here! Thanks for sharing!

    • BethMichelle
      Posted on: 6-8-2011

      Tiffany, this was my first time using them too. I dont know how I could ever go back! They are so good!

  9. Posted on: 6-7-2011

    I’ve always wanted to try fresh chickpeas but they are super hard to find here! I’m betting that hummus you made with them is earth-shatteringly delicious!

    • BethMichelle
      Posted on: 6-8-2011

      Joanne, It is hard to find them here too! There is one small portion of the market in Jerusalem that has them!! I am so happy I found them though. The hummus was amazingggg.

  10. Posted on: 6-10-2011

    I have never seen fresh chickpeas before. Pretty cool!

    Jason

    • BethMichelle
      Posted on: 6-17-2011

      Jason, I never seen or heard of fresh chickpeas either until this! They are so great.

  11. Posted on: 6-11-2011

    I’m leaning more towards Hummamole. This is a must try recipe. Will send it to my daughter she’s been on a hummus kick lately. Love your pictures too.

    • BethMichelle
      Posted on: 6-17-2011

      Sandra, if your daughter is on a hummus kick she will just love this!

  12. Posted on: 6-11-2011

    Hi Beth, a perfect combo. I want to grab some pita bread and dip away!

    I make a lot of hummus at home, but it’s always with the canned chickpeas. I’m sure fresh chickpeas are best, but is there a big taste difference once they are mashed up into hummus?

    Thanks!

    • BethMichelle
      Posted on: 6-17-2011

      Thanks Reese! The taste in hummus with the fresh chickpeas is a bit different then using the canned chickpeas. I wish I were able to get them all year round!

  13. Posted on: 6-24-2011

    I am so inspired, that I am going to try to grow chick peas. I have never seen them at the farmer’s market here in Los Angeles, but I think they could be grown here.

    • BethMichelle
      Posted on: 6-28-2011

      Cathy, you are brilliant! haha I never even thought to try and grow my own chickpeas. I will have to look into it after the summer!!

  14. Posted on: 9-24-2011

    Whoa, I’ve never seen a fresh chickpea! I’ve only ever had the canned ones. That guacamole/hummus combo is GENIUS. I gotta try that!

  15. Kady
    Posted on: 10-26-2011

    Found the perfect “hummus” recipe here. Thanks Beth!

Leave a Reply

Connect With Me

Subscribe Via Email

my foodgawker gallery
My TasteSpotting Gallery
My Tasteologie Gallery
Bloggers - Meet Millions of Bloggers