I feel like this week’s special treat warrants its own blog! I am in LOVE with these garbanzos! In your boxes this week, you’ll find a bunch of “Black Kabouli” garbanzo beans. Special, because they are an heirloom variety collected from Kabul, Afghanistan and ideal for our cool, clay soils and they are BLACK!
Make hummus if you must, but having FRESH garbanzos is a real treat (as opposed to the dried ones you get from the bulk section of the store). We like to steam them until the pods are soft, sprinkle a little flaky sea salt on top, and pop them out of their pods and into our mouths like edamame (you know, those fresh soybeans that you get at the sushi restaurant).
Anyway, you can eat these raw, but they still have the mealy texture that chickpeas have. They are much better steamed. If you want to prepare them the way you usually prepare chickpeas, then boil them for no more than 10 minutes or so before roasting them or pureeing them with tahini and lemon and garlic, or stir frying them with garlic and paprika.
I wanted you to see their feathery foliage, because they are just so pretty and we’ve really enjoyed having them in our garden this year. I’d be lying if I said I wasn’t a little sorry to see them go.