Green chickpeas

[wingding]

I've been noticing green[but not fresh]chickpeas in local N.Y. Indian markets lately.What is special about them,and how are they best prepared?Sprouted first?

[Suvir Saran]

You can find green or white peas in Indian markets.

These are called matar or vatana.

They are made into stews, prepared like regular chickpeas or into chaats (mouth watering street food type dishes) and certainly many regional recipes exist.

Did you buy some? What kind?

On the eve of Holi (the festival of color), in our home, as in many, but sadly not too many, Holika is burnt (a bornfire) and choliya (green fresh peas, not to be mistaken with the peas we get frozen in supermarkets) is roasted on the flame and eaten by all. Holi is the festival of color and also harvest. And these are harvested around that time. Which is towards the end of March.

We would eat chaat made with lemon juice, chaat masala, roasted fresh green peas and finely sliced red onions.

I make a stew using the dry ones. I cook them till tender. Add lots of finely grated fresh ginger, toasted cumin powder, green chiles and salt. I cook this till all the water has evaporated and the peas have beome very soft. I also mash some and throw back into the pot. I throw finely diced red onions, lemon juice, some chaat masala and cilantro leaves as garnish. You can top this with sev (fine chickpea flour noodles) and eat as a snack.

[anil]

.....

On the eve of Holi (the festival of color), in our home, as in many, but sadly not too many, Holika is burnt (a bornfire) and choliya (green fresh peas, not to be mistaken with the peas we get frozen in supermarkets) is roasted on the flame and eaten by all. ......

I remember that - Actually green chickpeas came as a bunch with leaves and small branches. One could also pick the chickpeas from their individual pods and eat them raw.

[Suvir Saran]

Exactly Anil!

I remember them so vividly.. and those branches were so beautiful and the freshly roasted peas were so sensational.. sweet and smoky... I can still taste the flavors, even though I have not had them in over 11 years.

[A Scottish Chef]

the freshly roasted peas were so sensational.. sweet and smoky... I can still taste the flavors, even though I have not had them in over 11 years.

Suvir: you can't tease us this way!

Be the gentleman we know you are and tell us the whats and how to's as well! Please!

[Suvir Saran]

Scottish Chef, they are simple. I have never found them in any farmers market or farm stand or green grocer in the US. That is why it has been over 11 years since I last had them. All you need to do after you find freshly harvested green peas, you need to roast them till almost burnt. Then pop open the pods and the peas inside are oozing with their sweet juice and the charring gives a smoky flavor. Divine. Nothing else was done to them. Simple and wonderful.

[lemniscate]

Another time travel thread because this is the only one I could find historically about green chickpeas.

 

I found a bag of frozen green chickpeas in my freezer.  I think I might have grabbed them shopping months ago thinking they were some other type of frozen bean.   Anyway, I have never even been aware of green chickpeas and wanted to use them.  I wanted to prepare as simple as possible to understand the flavors.

A cup or so of water, the 16oz bag of frozen gr chickpeas, and sprinkle of salt and 0 minutes pressure in the instant pot.

 

I am not the biggest fan of dried chickpeas, hummus is really not something I crave, so my chickpea skepticism was on the high side.

 

Green chickpeas are delicious, sweet, creamy and a fresh green flavor, mirrors edemame a bit.  Even the bean liquor is delicious to sip.  I am planning to go and mistakenly buy more bags of these.

 

I was not expecting success.

Edited Monday at 11:28 PM by lemniscate (log)