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).]
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