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Appetizers, Vegetarian

Pan-roasted fresh garbanzo beans

Pan-roasted fresh garbanzo beans
Los Angeles Times

The pods are pale green and downy, and the bright beans within are tender and crisp. You can eat them straight out of the shell, or toss them into any number of dishes. No, they're not edamame. Nor are they ... Read more

Total time: 10 minutes | Serves 4
  • 2 tablespoons olive oil
  • 2 cups fresh garbanzo beans in the pod
  • 1/2 teaspoon coarse salt, or more to taste

Step 1Add the olive oil to a 10-inch nonstick skillet. Add the beans in one layer to the skillet; cover. On medium-high heat, toast the covered pods for 4 to 5 minutes, until the bottoms of the pods turn black and the tops turn bright green.

Step 2Remove the pods from the pan and season with salt. Serve warm, allow ing diners to peel the pods as with peanuts or edamame.

Note: Adapted from a recipe from Califresh of California.

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