For years, I have seen only the dried crinkled chickpeas variety. They were rehydrated and cooked for longer time in stovetop. Once, I stepped outside of India, I spotted the canned one. I felt in love with the convenience of can and store my pantry for my quick fix meal ideas. But, I never came across the fresh one until I moved to California. They appear in season in Indian and Latino grocery stores.
You can snack them right way, blanched the beans and even cook few minutes to make a side dish.
I thought the kurma would be perfect - it is done with brinjal and cooked chana back home. The fresh beans has a natural sweetness like peas and pair beautifully with coconut and the spices.
| Fresh Garbanzo Beans and Brinjal kurma |
To be ground into paste: