Have you ever seen a fresh garbanzo bean?
There’s only one bean per pod…two if you’re really lucky. (And you thought fava beans were time consuming!)
Don’t they look like little brains? I couldn’t stop marveling at those funny little lines. They look like little bald men, or prehistoric creatures, or the alien on the cover of that book my mom was reading when I was in middle school that gave me nightmares, or…hmmm…maybe I shouldn’t be posting about this just before bedtime…
Cooking Fresh Garbanzo Beans
You cook them as you would a dried garbanzo bean, but they take less time to tenderize. I put them in a small pot, covered them with water, and simmered them with a bay leaf and a hunk of onion until their chalky interior turned creamy. Maybe a total of 30-45 minutes. When they were almost done, I salted them, added some olive oil, and continued to simmer until they were done. You can just leave them in that delicious liquid until you’re ready to use them.