I learned from New York Magazine this week that fresh garbonzo beans are in season, so I decided to pick some up and try the recommended recipe for Josh Dechellis's Charred Garbonzos. It's really simple (just saute in olive oil for 1 minute then sprinkle with salt) and the outcome is out of this world! They taste like heaven (although a little messy to tear open and eat), the colors are vibrant and they are full of protein. The prefect spring snack.

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