Recipe: Green Chickpeas, Edamame-Style

By Sally Schneider

Spring is green chickpea season—they can be found at some ethnic and farmer's markets, and frozen, already shucked, in some supermarkets. Fresh chickpeas look like a cross between a fat, blunted pea and a soybean in its shell (also called edamame).

    • fresh chickpeas
    • flaky sea salt

Place a steamer basket in a pot that just fits and add about an inch of water. Bring to a boil over high heat and add as the chickpeas. Steam for three minutes, testing a chickpea for tenderness every minute or two until they are tender but still slightly crunchy.

Transfer to a bowl and toss with sea salt. When cool enough to handle, shuck and eat the chickpeas one pod at a time.

To read Sally's article about coming upon fresh chickpeas in her local market—and how she cooked them—click here.

[Curator's Note: For another recipe that uses green chickpeas, try our very own Hank Shaw's take on ciciones (Sardinian semolina gnocchi).]

This article available online at:

http://www.theatlantic.com/health/archive/2010/04/recipe-green-chickpeas-edamame-style/39304/