Fresh chickpeas with Sichuan spiced salt

{Weekend Herb Blogging}

My MIL must have thought I was mad. We were passing this grocery store and I screamed so happily seeing a few branches of fresh chickpeas for sale. “How can you be excited about vegetables?”, she asked. “Ah. You!”.

Yes, me! Over the years, I’ve grown to love the more common dried (and canned) varieties and used them in soup, salad, dips… But holding fresh chickpeas in my hands was something different. In the pods, they looked nothing alike the chickpeas I had always known. Actually, the shape was quite cute, resembling the shape of chicken (hence the name chickpeas? Just my guess). Anyway, as soon as I removed the pods, a familiar shape appeared. Chickpeas!

Fresh chickpeas can be enjoyed raw. I, however, found that the taste is a bit too raw and ‘grassy’ for my palate. If you like eating raw bean sprouts or the likes, that won’t be a problem. Not for me though.
So, I steamed the pods minimally then sprinkle them with a mixture of spiced Sichuan salt. I normally did this with frozen whole edamame, but with chickpeas, it was just as brilliant.

This is my first 2011 post! HAPPY NEW YEAR EVERYONE!

I’m sending this post to Weekend herb blogging, hosted by Haalo of Cook (almost) anything at least once.

Fresh chickpeas: just wash and steam them briefly. Then, sprinkle with Sichuan spiced salt.

Sichuan spiced salt: in a skillet, roast 1 tablespoon of Sichuan pepper until fragrant. Mix in with three tablespoons of rock sea salt, and pound with a mortal and pestle until you get a fine texture. This will keep well in an air tight container.