Charred Fresh Garbanzo Beans
Adapted from New York Magazine
Yield: 2 cups
  • Corn oil, or other high temperature oil (olive oil works too)
  • 2 cups fresh chickpeas (in their shells)
  • Salt
  1. Coat pan in a thin layer of oil and heat over high heat. When the oil is hot (check by seeing if a drop of water sizzles on the pan) add the chickpeas. Allow to cook undisturbed 1 minute, or until the bottoms are slightly charred. Shake the pan to turn the chickpeas and cook for another minute or two, until charred to your liking. Toss with salt and serve. Eat like edamame, by squeezing the beans from their pods with your fingers and teeth.
Recipe by Katherine Martinelli at