Most of the people I meet at food shows and events are amazed to encounter our fresh green garbanzos. At food shows people stop, do a double take and say “What is this?” or “Is that a garbanzo? I have never seen them green before!” My favorite part of this encounter is teaching them how to open the pod just right, so it gives a little POP, and roll the succulent little pea out onto their hand. They are used to little beige balls of starch at the salad bar so the color surprises them, but their surprise is not over! Eyes light up when they pop the pea into their mouth and head shakes up and down with sincere approval, a pivotal moment, it’s how a garbanzo is supposed to taste, sweet, moist and clean.
I can’t help but reflect on the history of this produce delicacy. For thousands of years it has been a dietary staple in cultures around the world, to this day it is the most consumed legume on the planet, and yet it’s fresh green state is still a surprise to so many. Despite the strong culture shift towards healthy, fresh eating and the garbanzo’s still strong presence at the table, we have continued to consume this lovely legume mostly after being dried. Thousands of years ago only cultures in direct contact with the crop could enjoy the fresh green garbanzo, and then for only a short period of time every year. Now access to fresh garbanzos is available year round, and consumers have the means of keeping this product fresh at home like any other produce item. It is time to go backwards to fresh garbanzos, to reacquaint ourselves with a bean that has so much more to offer than what we have taken from it for centuries!
Fresh eats have never been demanded as they are now. We are craving new ways to experience delicious food that nurtures our bodies. I am often asked with excitement “How do you prepare them?” The answers are only bound by the limits of one’s culinary creativity. They are so rich in flavor when roasted in their shell, but add lovely color and texture to sautés, soups, salads, stuffing, you name it!
I see a future where the green garbanzo is a star in the produce section of the local grocery, inviting the consumer to travel backwards from the dry garbanzo they are so accustomed and experience the fresh, unique and delicious delicacy that it is when it is green.
Califresh of California supplies fresh green garbanzos year round and have taken their love for this legume to the next level by using them to make Sarah’s Harvest fresh green chickpea hummus. Available in three flavors, Original Recipe, Roasted Garlic & Rosemary and Cilantro & Fresh Jalapeno it will take your appreciation for hummus to the next level.
For more information on Fresh Garbanzos or Sarah’s Harvest Fresh Green Chickpea hummus contact Califresh at (559) 875-1602
Source: Sarah’s Harvest
