Guasanas (mexican Fresh Chickpea/garbanzo Snack)

Made This Recipe? Add Your Photo

Total Time
5mins
Prep
2 mins
Cook
3 mins

These are like Mexican edamame. I didn't know what the fresh chickpeas (aka garbanzo beans) were when I saw them in the store. They come in little bright green, slightly hairy pods. Finally a sign appeared - "garbanzo." I peeked inside a broken pod, and, sure enough, recognized the familiar shape. Then I had to figure out ways to eat them. I learned about this typical Mexican snack. You can eat them out of the pods, or shell a cupful and add them to salads. If you don't have a skillet, you can also steam or boil them in a saucepan. You may be able to find the fresh chickpeas in stores that carry a lot of Mexican, Middle Eastern, Indian, or Pakistani foods.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Wash the chickpeas.
  2. Add the salt to the water.
  3. Heat a cast iron skillet or a griddle.
  4. Pour the salted water onto the skillet.
  5. Put the chickpeas, still in their pods, in the steaming water.
  6. Let steam for a few minutes, until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw, so they really don't need to cook much.
  7. Remove all the chickpeas in their pods from the skillet. Shell and eat as a healthy snack.