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Home > Restaurants > Recipes > Charred Garbanzos

Charred Garbanzos

Provided by: Chef Josh DeChellis
Served at: La Fonda del Sol

  • Type of Dish: Appetizers, Sides, Small Plates
  • Cuisine: American, Latin American
  • Special Requests: Budget-Friendly, Healthy, Kid-Friendly, Quick and Easy, Vegetarian/Vegan
  • Reader Rating: Write a Review

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Rare for these parts, fresh California garbanzo beans still in their pods have made their way east to a Whole Foods near you. When shelled, the garbanzos reveal themselves as looking not unlike tiny green brains (usually one or two per pod, although we’ve seen a mutant three-beaner), and tasting a little nutty, pealike, and pretty much like spring. La Fonda del Sol chef Josh DeChellis recommends charring them in a hot pan, and popping them into your mouth edamame style for a delicious—if slightly messy—snack.


1 cup green garbanzos, shells intact
1 tbs. extra-virgin olive oil
1/2 tsp. kosher salt


Heat half of the olive oil in a cast-iron pan over high heat. (1) Add the garbanzos and (2) move them around the pan while allowing them to char for about 1 minute. Remove from pan to a bowl and toss with the remaining olive oil and salt. Serves 2. (3) Eat by squeezing the beans from their pods with your fingers and teeth. (Published 2010)

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