Guasanas (mexican Fresh Chickpea/garbanzo Snack) |
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Prep Time: 2 Minutes Cook Time: 3 Minutes |
Ready In: 5 Minutes Servings: 1 |
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These are like Mexican edamame. I didn't know what the fresh chickpeas (aka garbanzo beans) were when I saw them in the store. They come in little bright green, slightly hairy pods. Finally a sign appeared - garbanzo. I peeked inside a broken pod, and, sure enough, recognized the familiar shape. Then I had to figure out ways to eat them. I learned about this typical Mexican snack. You can eat them out of the pods, or shell a cupful and add them to salads. If you don't have a skillet, you can also steam or boil them in a saucepan. You may be able to find the fresh chickpeas in stores that carry a lot of Mexican, Middle Eastern, Indian, or Pakistani foods. Ingredients:
2 cups fresh chickpeas, in pods |
1/3 cup water |
1/2 teaspoon salt |
Directions:
1. Wash the chickpeas.
2. Add the salt to the water.
3. Heat a cast iron skillet or a griddle.
4. Pour the salted water onto the skillet.
5. Put the chickpeas, still in their pods, in the steaming water.
6. Let steam for a few minutes, until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw, so they really don't need to cook much.
7. Remove all the chickpeas in their pods from the skillet. Shell and eat as a healthy snack.
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