OK,since no one else answered this, I'll take a stab at it. I only tried them once a few years back, and, while a pretty plant, the yield is so low it really isn't worth the effort. Each plant will only yield a small handful of pods, each with one to possibly two beans in it. But still, it is fun to do once, just to see how they do. I'm sure that, as long as they're raw garbanzos, the ones from the grocery store would sprout. I guess to know for sure, buy a small quantity and pre-sprout a handful between moist paper towels in a baggie for a few days. Then you'll know for sure if they'll grow. Pre-soaking for a few hours would probably help them to germinate. I would NOT start them early indoors, as this is the type of plant that easily stunts when the roots are restricted. I would direct-sow outdoors about the time of your last frost, after soil is reasonably warm. I think it takes about 3 months from sowing to harvest. And yes, you can use them as a green shell bean if you wish. To dry them, allow them to mature to the point they are brownish (or whatever color they're going to be, there are also black and green varieties), then shell and put them in a single layer on a cookie sheet or similar, and put it somewhere warm, airy, and dry for a week or so, stirring every day or two to allow even drying. Then, bag and store somewhere meal moths and pantry beetles won't get to them (I store my dried beans in the freezer). Never heard about the "oily substance" so I can't really advise you on this, although I highly doubt it would be a problem growing them near other plants. Good luck. As I said, the one time I grew them, I thought they were a very pretty plant, but the yield is very low.

Rhizo, I still have to try beans in the smoothies, haven't been brave enough, so far. :o) But sounds like they are good since you use them a lot, so I will set some aside when I make beans on the weekend. I did add avocado to several smoothies and it makes them quite nice and creamy without imparting any avocado taste.

Ann, DH is one of those people who sometimes say they hate something that they have never tried. He really wants to lose weight, but he really likes his snacks. And usually more than one or two in an evening. So I have tried some unusual combinations of things and as long as I don't tell him what's in it before he tastes it, he gives it a fair shake. One of his favorites is sugar-free fat-free vanilla pudding with sliced bananas and cous cous (which he thought was tapioca). I don't lie to him, I just don't disclose everything before the tasting. He also hates eggplant, but he loves my eggplant pizza. I slice the eggplant, brush it with olive oil and broil it (both sides, then add marinara sauce, low-fat pepperoni, fat-free cheese, then bake until the cheese "sort of" melts. There have been several things that DH thought he didn't like - until I found the right venue for that particular item. He now eats tomatoes drizzled with olive oil and vinegar and summer squash several different ways, both items he "hated". As for the garbanzo bean cake, it worked well with the Splenda, but I think next time I will increase it to 1 cup. I didn't take into account the extra sweetness the chocolate chips would have added. The cocoa and applesauce also worked well. I served it with fat-free Cool Whip. DH said it was "okay". I'll keep tweaking it until it satisfies me. This is in no way a reflection on the original recipe, I just have to adjust it to fit our needs.

I made this the other night and it was huge hit!!! My daughter who is picky, loved it. Thanks for sharing