Roasted Garbanzo Beans

My mom told me about these babies as soon as I got home for break. I went "wait, you GRILL garbanzo beans? How do they not fall through the grill??" She laughed at me and said they used the roasting pan. I gave her a look and figured I would just have to wait and see. Two days after being home my mom decided she would make them, so she takes them out of the fridge and then puts them on a pan, and I ask, "what are those?" seeing these little pods, bigger than and squatter than edamame pods. She promptly replies, "these are the garbanzos!" At that point I was hooked.

Ingredients
1 lb of fresh garbanzo beans
1-2 tablespoons of roasted garlic olive oil
1/2 teaspoon of garlic salt
1/2 big lemon
any other fun stuff you want add for seasoning

1. Preheat the oven to 400 degrees.

2. While the oven is preheating, drizzle the olive oil over the garbanzos and sprinkle the salt. Mix them up and stick them in the oven.

3. Let them cook for about 20 minutes or until they are the desired brownness. My mom turns them if they cook them on the grill and then do it in a little pan with holes in the bottom. They also cook them for less time.

4. After they look good, take them out and sprinkle lemon juice all over them and season to taste.

5. Eat and enjoy! (Lien, don't eat the outsides :) )

So very addicting.

Fava Beans

This will be short and sweet since they don't take much to make, just lots of time and effort, and sadly I have no pictures.

For fava beans my parents go to our local farmers market and buy a whole big bag of them. At least 2 lbs usually since you buy them in the pods still.

You take your fava beans home, shuck them, as in break the pods and take out all the beans. This doesn't take too long. I watched Law and Order CI with my mom while my dad and I did it in about 15-20 minutes.

Wash all the beans at this point.

Take the beans and stick them in a pot covered in water. Bring them to a boil and let them boil for 2 minutes.

The next part is the evil part. I would highly suggest doing this part with a friend because it took me about an hour and a half to do it for all the beans. The next step is to take the 2nd shell off the beans. It kind of feels like a lima bean at this point but you take that part off and then it is like a cross between a garbanzo bean and a edemame.

Once your done though you can eat them! Or you can cook with them. My mom likes to saute them with preserved lemons, olives and bread crumbs, or toss them in a salad. They are delicious plain and taste kind of like a more buttery version of edemame.