Chef Jill Davie of the Food Network and The Venice Beach Wine Company is a fan of fresh green garbanzos. Here are some new recipes she created just for us. More on Chef Jill...
Chef Joe Miller’s highly acclaimed Joe’s Restaurant offers French/ American cuisine with a California soul. Fresh, green garbanzos are integral to these signature Chef Joe recipes. More on Chef Joe...
yields 3 cups
2 cups fresh green (shelled) garbanzos
1 ripe avocado, peeled and pitted
½ cup chopped fresh cilantro
½ cup minced white onion
1 jalapeno, seeded and minced
1 lime, juiced
1 teaspoon salt
Cook fresh, green garbanzos for about 3 minutes in boiling water, then rinse in cold water. In a food processor, combine fresh garbanzos, avocado, lime juice, and salt. Puree until smooth. Remove from the processor and blend in the cilantro, onion, and jalapeno. Transfer to a serving bowl.
3 cups fresh green (shelled) garbanzos
15 cherry tomatoes, halved
1 tablespoon coarsely chopped fresh mint
2 tablespoons coarsely chopped basil
1 cup cubed feta
½ small red onion, thinly sliced
½ English cucumber, ends trimmed,
halved length wise and sliced
½ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon ground black pepper
1 teaspoon salt
In a mixing bowl, add all ingredients and toss gently to combine. Allow to sit at room temperature for 20 to 40 minutes, letting the flavors marry, mixing occasionally. Toss the garbanzo salad and serve.
yields approximately 8 servings
2 cups fresh shelled chickpeas
1 clove peeled garlic
1 cup extra virgin olive oil
½ cup grated fresh parmesan cheese
15 halved red cherry tomatoes
15 halved yellow teardrop tomatoes
¼ cup coarsely chopped fresh basil
¼ cup finely chopped parsley
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon black pepper
1 baguette, cut in 1/2-inch-thick slices
In a food processor, add the fresh green chickpeas and garlic. Puree on high speed while slowly drizzling in ½ cup of olive oil. Add the parmesan cheese, ½ teaspoon salt, and ½ teaspoon black pepper and continue to puree until smooth. In a bowl, mix together the tomatoes, basil, parsley, lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ cup olive oil. Heat oven to 350°F. Drizzle the bread with the remaining ¼ cup of olive oil and toast bread on a baking sheet. To serve, top each toast with a dollop of the chickpea puree and top them with the fresh tomato mixture. serve.
6 ea octopus legs cooked and grilled
1 gal court bouillon
1/2 ea onion, diced
1 t diced garlic
4 cup fresh green garbanzos / chickpeas
1/2 t chopped coriander
4 oz frisée lettuce
1 bunch cilantro leaves
2 oz olive oil
1 T black olive dust
To cook octopus: Prepare a court bouillon, 2 cups white wine, 1 gal. water, 1 onion, 1 ea celery, ½ carrot, thyme, bay and black pepper. Boil together, dip the octopus in the
boiling bouillon till legs curl up around the head. Then lower the blanched octopus into the water, keep at 180 deg. F for one hour, test to see if done by tenderness of the flesh. Cool at room
temp.DO NOT SHOCK
Saute the onions and garlic, add the fresh chickpeas, cayenne and coriander, and a little stock, just to steam the chickpeas done. Cool.
On the plate: Grill octopus, slice and lay flat on the chickpeas. Top with a little frisée and coriander leaves.
Sprinkle black olive dust on top.
2 cup fresh green garbanzos blanched
2 cup fava beans fresh picked, blanched
1 cup fingerling potatoes poached, peeled and sliced round
1 t smoked paprika
2 T diced shallots
1 t chopped garlic
4 cup fresh spinach, picked
1/2 cup dried breadcrumbs
1/4 cup olive oil
1/2 cup vegetable stock
Salt and pepper to taste
Pick, blanch, peel, reserve the fava beans
Pick, blanch, reserve the fresh green garbanzos
Poach the fingerling potatoes in salted water and cool, slice round to serve
Fine dice the shallots and the garlic, pick fresh spinach
Sauté the garbanzos with the shallot and garlic, add the paprika, bread crumbs and olive oil, sauté
Add the chicken stock, favas and potatoes, stew to bring it all together
Add the spinach and wilt it in the mixture
Season with salt and pepper, serve
2-3 cups Fresh Green Garbanzos (Chickpeas) in the pods
1 teaspoon salt
Non stick cooking spray or olive oil
2 tablespoons water
Using a grill or flat skillet, lightly spray cooking surface with non-stick cooking spray or coat with olive oil. Place one layer of Fresh Green Garbanzos (unshelled) on roasting grill or skillet, add a little water (2 tablespoons), cover and cook over med/high heat for 3-5 minutes, shaking skillet side to side only! When they start to “smoke” (bottom of pods turn black) sprinkle salt on pods and they’re ready to serve. Hold one end of the pod with fingers and bite the pea out of the pod, discard the pod.
Roasted Green Garbanzos (Chickpeas) have a pleasing texture with a flavor blend of artichoke and asparagus.
Delicious and Nutritious!
1 cup fresh shelled green chickpeas
1 clove garlic, crushed
½ med yellow onion, diced
1 tbsp olive oil
½ tsp salt
¼ tsp pepper
Combine onion, garlic, and olive oil in skillet over med heat.
When mixture begins to bubble, add fresh chickpeas, salt, and pepper.
Stir, coating fresh chickpeas with mixture, cover and simmer for 7-10 min.
When onion is clear and peas are tender, serve hot, or chill and serve in salads.
2 cups Fresh Green Garbanzos (Chickpeas) in the pod
1/4 teaspoon coarse salt, or more to taste
Pour an inch or more of water into a wok or skillet and bring to boil over medium-high heat.
Place the garbanzo pods in a bamboo or collapsible steamer.
Set it over the boiling water and cover. Steam for 5-8 minutes, or until peas are tender.
Season with salt and serve warm as finger food. Hold one end of the pod between thumb and finger, and gently “bite” the pea out of the pod, as with Edamame. Discard the pod.
1 1/2 pounds garbanzos in pods
Juice of 2 lemons
2 garlic cloves
1 tablespoon cumin seeds, toasted (see note)
1/2 bunch cilantro (discard the larger, tougher stems)
3 tablespoons tahini, stirred
1/4 cup extra-virgin olive oil
Salt to taste
1 teaspoon toasted sesame seeds, lightly crushed
Additional olive oil, sunflower seeds, sweet paprika and pita bread, to serve.
Shell the garbanzos and discard the pods. You'll have about 3 cups garbanzos.
Place them in a steamer over boiling water and cook for about 20 minutes until tender but not mushy.
Cool for 5 minutes. Place the garbanzos in a food processor with 1/4 cup water, the lemon juice, garlic, cayenne, cumin seeds, cilantro, tahini and olive oil. Blend until smooth.
Adjust the seasoning to your preference with salt, garlic and cayenne. Stir in the sesame seeds.
To serve, drizzle the hummus with olive oil and sprinkle with sunflower seeds and paprika. Accompany with pita.
Note: To toast the cumin seeds, place in a dry skillet over medium-low heat and cook for 1 or 2 minutes until fragrant.
One medium yellow onion diced
2 cloves garlic crushed
1 tsp freshly ground black pepper
4-6 tbsp butter (or substitute or combine with olive oil)
2 large chicken bullion cubes
2 1/2 cups water
1 cup vermicelli broken into 1 inch pieces
2 cups coarse bulgar
1 cup Califresh Shelled Green Chickpeas
In a 2 quart sauce pan, combine onion, garlic, pepper, and butter.
Cook ingredients over med-high heat until onion is clear, then add vermicelli and continue to cook until vermicelli browns, stirring occasionally.
Turn heat to high and immediately add water and chicken bullion mixture, stir.
When liquid begins to boil, add bulgar, stirring contents until at full boil.
Add Fresh Green Chickpeas, stir, cover, and reduce heat to low until liquid is absorbed.