Chickpeas?

[digitS']

Am I missing out??!

I grew garbanzo beans (aka chickpeas) once. It was nearly 40 years ago. I remember being disappointed in the small size of the plants and the limited production - I was still planting things in rows.

Have you had "fresh chickpeas?" Go ahead and google that term ~ "fresh chickpeas" ~ there is all this excitement amongst the foodies about 'em!

Steve

 

[hoodat]

Like you, I was always disapointed in the low yeild whenever I tried them. I think the main reason they are grown so often in the Near East is they are drought and heat resistant. A low yield is better than none at all.

 

[baymule]

I have eaten them before, but didn't consider them any type of culinary delight. I wouldn't waste my limited space on them.

 

[digitS']

They are grown commercially just a few miles from here. I had never thought about using them fresh.

Perhaps there is a larger "garden variety" of garbanzo . . ? They are grown without irrigation so they are a spring crop that takes advantage of the soil moisture mostly from winter snow - a very quick crop like field peas.

A garden variety could have a longer season because of irrigation. Italian Seed & Tool and Vermont Bean Seed sell them but if they don't say that they are different from what is in the grocery stores, I am not sure if they are worth the bother.

I do like their flavor.

Steve