Fresh Chickpeas

I had heard whispers, but I was unsure if the rumors were true. Could I maybe be totally out of touch with the industry and trends I love so dearly? Well upon entering the W.F. I came upon something i had yet to caress between my fingers... Fresh Chickpeas (or Garbanzos). I had never seen such a thing before, not even at the farmers market. Of course I am dimwitted enough to think that there was no such thing as fresh chickpeas the only forms i had ever seen were canned or dried, I had merely assumed that none of the crop was reserved for the produce section. I grabbed about a pound of the strange pods. Fresh chickpeas are almost an oval shape that has pointed ends that slightly curl upward and a thin rigid outer layer. Upon opening the pod you discover that there is more air inside than chickpeas... but that was fine some surprised me with two well developed peas. After shelling the peas I submerged them for a few minutes in boiling water heavily salted along with fava beans i had shelled as well (Luckily i enjoy repetitive mundane tasks). Using both of these beans i took a note from Caroline and made Bruschetta.

Fava bean and Fresh Chickpea Bruschetta

1lb Favas
1lb Chickpeas
1 handful of Mint
2 handfuls of Mache
2 cloves of Garlic
1/4 Red Onion diced
1 meyer lemon
Olive Oil
Salty Pepper

After the tedious task of shelling the beans and peas throw them down in a pot of boiling water for about three minutes (No one likes mushy beans!). After draining hit them with an ice bath so they stop cooking. Now i didn't know this and maybe i am just blond but the Favas aren't done yet! They must first shed their skin before you use them. After cutting all the goodies to the texture you like throw them all in a bowl to get and mix. Voila!

SERVE RIGHT AWAY! ON A BAGUETTE... or i used Sweet BATARD!

Annie