Miso-Glazed Fresh Garbanzo Beans
Sweet and sticky, salty and flavorful, these fresh garbanzo beans are the perfect snack. These charred pods are perfect for popping out green chickpeas one pod right after another. Suck the miso glaze off the pods and watch the pile of empty chickpea shells grow as you enjoy this healthy and delicious snack.
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All About Fresh Garbanzo Beans
Before they show up in a can, chickpeas are picked green in small fuzzy pods containing just one or two pea per pod. The peas inside the pod, just like the pods themselves are bright green. While fresh chickpeas are not a super common ingredient, they are becoming more common and are more likely to be found in grocery stores, especially Asian or Indian markets. Look for them in the produce section. Peeled, green chickpeas can be used similarly to dried chickpeas or English peas. They have a rich flavor, that I think is stronger than dried chickpeas- on my list of things to try is a green chickpea hummus- I think it could be truly phenomenal. My favorite way to serve them though is in the pod like edamame- just pan fry them to darken the shells, top with a miso glaze like I did here (or just sprinkle with salt) and eat the chickpeas by popping them out of the pod. There will be plenty of pods with no peas in them at all, and some with two, so it’s always a surprise what you will get. It adds that little element of fun to eating your green garbanzo beans.
Looking for Chickpea Recipes? Try one of these!
- Vegan Spinach and Chickpea Curry
- Vegan Lion’s Mane Crab Cakes with Hollandaise Sauce
- Smokey Butternut Squash Hummus
- Stinging Nettle Recipe: Falafel with Nettle Yogurt Sauce
- Spicy Garlic Roasted Chickpeas Snack
- Simple Wild Garlic Recipe- Allium vineale Hummus
- Burmese Tofu, Pepper Sauce, & Cashew Cheese
Looking for Veggie-Based Snacks? Try one of these!
- Salt and Vinegar Fried Lotus Root
- Crunchy Sesame Crusted Delicata Squash
- Vegan Foraged Stuffed Grape Leaf Recipe
- Roasted Potatoes in Creamy Fenugreek Leaf Sauce
- Curry Leaf Oven Roasted Carrot Recipe
- Sunflower Seed Loaded Jerusalem Artichoke Chips
- Homemade Bitter Melon Chips
- Garlic Scape Sweet Potato Pakoras or Fritters (Vegan)
- Vegan Breaded Zucchini Recipe (Baked)
- Air Fryer Brussels Sprouts with Vegan Sriracha Mayo
- Sesame Blistered Shishito Peppers
- Fennel and Apple Salad in Belgian Endive Cups
How to Make Fresh Garbanzo Beans in Miso Glaze
This snack takes just a handful of minutes to get together, so let’s walk through it. Start with your green chickpeas in the pod- you’ll want to give them a good wash, because they’ll be staying in those pods. Before you get cooking you’ll also want to combine all the ingredients of the sauce together, so it will be ready to go.
At this point get a large skillet on the stove, and heat it until it’s piping hot. Add a little oil to your skillet. Add your green garbanzo beans to the skillet. You only want to stir every few minutes because your goal is to char the outside of the chickpea pods. You’ll want to stir a few times so that all of the chickpeas have a chance to char. Once you have your chickpeas cooked, it’s time to add the miso glaze. Add the sauce you mixed into the hot pan and stir. You want the sauce to reduce, become thick and syrupy, and coat all the chickpeas. This will happen pretty quickly, and then it’s out of the pan and onto the table. I garnished mine with chopped scallions, which is a nice little extra. Happy snacking!
Miso-Glazed Fresh Garbanzo Beans
Ingredients
- 4 cups green garbanzo beans in the shell
- Oil for cooking
- 1 clove of garlic
- 1 tbsp. miso paste
- 1 tbsp. granulated sugar
- 1 tbsp. soy sauce
- 1 tbsp. rice wine vinegar
- Optional: scallions and/or red pepper flakes, for garnish
Instructions
- Finely mince the clove of garlic. Add it to a small bowl with the miso paste, granulated sugar, soy sauce, rice wine vinegar, and a tablespoon of water. Mix until the miso is no longer lumpy, and set aside.
- Heat a large skillet on medium-high, and add some oil. Once hot, add the green garbanzo beans and cook for around 3-4 minutes until the bottoms blacken and turn crispy. Give them a good stir, and repeat once or twice until most of the chickpeas have blackened and crispy bits. Pour the miso mixture into the hot pan, and turn off the heat. Stir, tossing the chickpeas, until all the chickpeas are crispy and the liquid has thickened to be somewhat syrup-like.
- Garnish with red pepper flakes and/or chopped scallions, if desired. Enjoy similarly to how you eat edamame. Suck the beans from the pod, and discard the pods.
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