I’ve never used fresh garbanzos but was wondering if these links might help. I’ve used some of her recipes. Maybe search her site for fresh garbanzos.

https://www.themediterraneandish.com/

https://www.themediterraneandish.com/how-to-cook-chickpeas/

I haven't used garbonzo beans much. I did buy some soybean and fava bean seeds this year to try and grow. I like steamed soybeans and want to dry the fava beans for healthy snacks.

I once had the most amazing salad made with fresh garbanzo beans. I took a pic of the menu listing so I'd remember the ingredients, I'll look and see if I can find it. But fresh are impossible to find here. My friend who was with me when we had the salad, found them once in Seattle, but I don't shop up there any more. It was a farro salad, with veggies and a lemon vinaigrette. The beans were just steamed or boiled until done. I'll add the menu listing if I can find it. eta: I can't believe I found it so quickly! It was from 2016 and unfortunately, the restaurant in Manzanita OR closed.

When I was very young, I was served a traditional Moroccan Jewish fish dish with garbanzos. I nibbled politely around the fish and it was delicious. The name had been translated through three languages. This is the closest recipe I found, though it uses cans, etc. Properly made with fresh garbanzos and newly caught white fleshed fish, it might be close enough. The real deal also has chunks of vegetables, like a proper stew. You might find it interesting, however. It should be very adaptable to your own ideas should you choose to make a version of it. https://thisishowicook.com/moroccan-fish-with-chickpeas-and-saffron-lime-aioli/

I've never seen fresh chickpeas before! Ottolenghi has a recipe for deep fried artichoke bases with a crushed broad beans sauce. I imagine you could make something delicious, using some middle-eastern spices with the crushed chickpeas. I can't find the recipe but I'm sure you can imagine one.

Kathsgrdn, I grow favas (broad beans) every year. They are very hardy and are often sown in October here. I believe you are in California? If so you probably need to sow them asap or wait until autumn. They need cool weather.

Fresh fava beans are much more common here, but they taste different. I've made falafel with fresh fava beans, but I've not seen a recipe for falafel made with fresh chickpeas.

I've seen the cooking methods for cooking chickpeas for snacking like edamame, but that is not what I was hoping for.

I guess I am just going to have to experiment. I have enough to do that, and I can always get more.

I am in southern California, but at the moment I am in the Palm Springs area in the desert, and this is NOT an agricultural area, except for dates.

I found this recipe for green chickpea hummus that I might try;

floraluk, I'm in central Kentucky. They're due to arrive today. We also have snow on the ground right now so not planting anything soon.

Lars, I went to youtube and there are a bunch of garbanzo bean recipes there. I saw stews, curries, salads and burgers made with them.

I just went to add water to my sprouts and realized I had garbanzo beans in there. I usually use them in a salad but didn't buy any lettuce or other greens to make a salad with so will probably just use them on a sandwich:

I just put some of them in with my onions and mushrooms to make an omelet.

Yes, there are a lot of garbanzo recipes on Youtube, but very few for fresh green garbanzos, and most of them merely say to boil/steam them or roast them and have them as snacks like edamame, which is not what I am looking for.

Are you suggesting that I try to sprout the fresh green garbanzos? I thought that sprouting was done with dried beans, as I have done with dried peas.

If you can't find a way to use them, you could sprout them, after letting them dry. I'm sure you can use them like dry ones in most of those recipes, especially the soups and stews. Or in a salad.

This salad recipe looks really good, but if I didn't have the ingredients I would just toss them in with whatever I had:

Spring Salad With Fresh Chickpeas, Chive Flowers and Feta Recipe - The Washington Post

Here is another Middle Eastern chickpea stew. Again, the recipe uses canned because that's all many people have, but it will be so much better with fresh. Just steamor boil them to just cooked. I often make a version of this which has chicken, onions, etc., but this one focuses on the garbanzo beans, which is better for the fresh ones. The passata is a thick tomato puree. You can substute fresh, sliced ripe romas and some vegetable or chicken stock. https://cardamomanddill.com/2019/04/22/ranas-chickpea-pomegranate-stew/

Ah. For some reason I thought you were in California, kathsgrdn. No hurry if you have snow.

Rana's recipe has given me some good ideas, but I would not make it exactly the way she does. I have pomegranate molasses in L.A. but not here, although I have regular molasses (I think), which might work. I'll have to consider making this recipe when I get back to L.A., but I would have to buy more garbanzos by then, which I'm sure I can find at the Lebanese market that I go to.

I wouldn't substitute sugar molasses for pomegranate. You can reduce some pomegranate juice or seeds, or just add straight to the dish. Or use cherry, fig or date syrup, which will be a different flavor, but should work.

I really do not like anything sweet at all with beans, and so I would make a different recipe altogether and just use what elements of Rana's recipe that I like. I particularly dislike baked beans that have molasses.

Hey, you brought it up! Pomegranates are tart. Squish some pomegranate pips through a strainer for the flavor, if you want to approximate the original, though no reason not to just do your own thing.

Lars, we can get fresh ones here in The Valley. I never cared for Garbanos at all.. even in Hummus... until I had fresh ones used in Sarah's - which we can get at The Market. Now I've learned that I like green/fresh ones to use . They definite taste differnt!

I'll send the recipe that has pomegranate to my sister, since she has some pomegranate molasses that I gave her for Christmas and did not know what to do with it.

After I thought about, I had decided that I wanted to omit any kind of molasses.

I'll try the garbanzos plain and then decide what they need. I'm cooking some this evening, and I'll probably just add them to some rice. I have to see how they taste first.

I do not have any 7 spice Lebanese mix, and so I might use Berbere spice mix instead, since it has a lot of the same ingredients.

I do not consider fresh garbanzos 'beans' tho technically I guess they are. They are as different from dried garbanzos as edamame is from dried soybeans. I make a great dip with fresh edamame and wasabi, but it's not remotely similar to hummus.

I cooked about a pound (I think) of them this evening by boiling them unshelled for seven minutes. Then I drained them and let them cool a bit so that I could shell them. This is what I got after more than 1-1/2 hours of shelling, and this is only slightly more than half of what I cooked:

As Olychick said, they taste nothing like dried garbanzos and instead taste like English peas and have an extremely mild, but pleasant flavor. I would use them the way I would peas and plan to add them to some rice that I have already cooked.

Almost all of the shells had only one chickpea, and each pea had to be pulled from the shell after I had opened it. I will not be cooking them like this again, and I wish I had been warned about this. None of the videos I watched showed anyone shelling the chickpeas. The next batch I will shell before cooking, as I think that will be easier. The cooked ones were slippery.

They are somewhat similar to edamame, and some people just eat them as snacks right from the shells, but you do not get much from each shell. At least they were cheap to buy.

I'm glad you discovered the wonderful, delicate flavor before you added them to a heavily sauced or spiced recipe. I've only had them that one time in the salad I posted, but loved them so much and couldn't imagine losing that wonderful flavor in recipes that are intended for dried garbanzos.

The Midfle Eastern stews I recommended as starting points are not meant to be overpowering, and are the type that are great with fresh. Obviously, with some adjustment to taste. Olychick is right about enjoying the flavor of course, but that could be said of just about any vegetable that can be eaten raw. Shelling legumes is traditionally a social thing done in the heat of the afternoon, sitting quietly in the shade and breeze, chatting quietly, being productive while barely moving. I suppose it traslates well enough to rainy day activity. :)

The fresh ones I ate were not raw. They were cooked but not dried like the garbanzo beans we usually eat.

Apologies! I was thinking of peas and green beans, especially. And fava beans which are so good barely blanched to get the hulls off. But Lars also had cooked his. And I do think what you said about them was spot on. No arguments. Only saying that they're also good in cooked dishes, as are peas and green beans. Though in one of those stews, one should be careful not to overcook them.