Ingredients
Equipment
Method
- Rinse the garbanzo beans in thier shells really well with cold water. Don't shell them. Shake them dry.
- Heat a large cast iron skillet or frying pan over medium heat. Add the fresh garbanzo beans in thier shell to the dry pan. Cook, stirring frequently, until the beans are lightly charred, about 15 minutes.
- Pour beans into a large bowl and drizzle with 2 tablespoons of lime juice, 1 tablespoon of hot sauce, and a teaspoon of salt. Rub everything in with your hands to get the ingredients into the skin of the beans.
- Serve! To eat pop the whole bean in your mouth and suck off the seasoning on the outside before opening and eating the bean on the inside. Discard the skin.
Nutrition
Video
Notes
- Where to Find Fresh Garbanzo Beans: Look for these fuzzy green pods in the produce section of your local Latin market, farmers markets or in the organic produce section of well-stocked grocery stores. Here in Southern California you'll also see them being sold out of the bed of pickup trucks on the side of the road or in parking lots. If you see them, grab them—they have a short season!
- Leftovers: Shell any leftover beans and toss into salads, grain bowls, or chickpea salad sandwiches for a protein-packed boost.
- Don’t Shell Before Cooking: Leave the garbanzo beans in their pods for roasting. The pods protect the beans and get deliciously smoky and charred.
- Alternative Topping: For a savory twist, toss the roasted beans with a quick sauté of garlic, cumin seeds, dried chile, and green onions before finishing with lime juice and salt. See blog post for exact amounts.