Garbanzos frescos carbonizados con menta y limón
Charred Fresh Chickpeas Mint & Lemon
Courtesy of Chef Chris Cosentino
Rated 5.0 stars by 1 users
A vibrant reimagination of seasonal snacking, this dish celebrates the natural beauty of green chickpeas in their shell. Gently tossed in velvety olive oil and seared until perfectly blistered, the tender pods develop a smoky depth and rich aroma. A generous sprinkle of flaky sea salt and a flourish of fresh mint lend brightness and complexity, while a final squeeze of lemon brings it all into sharp, refreshing focus.
Chef Chris Cosentino infuses this simple preparation with his trademark boldness, offering a sophisticated yet approachable bite—ideal as a cocktail-hour companion, an elegant garden party treat, or a conversation-worthy snack.
Ingredients
-
1lb green chickpeas in the shell
- 2 Tbsp olive oil
- 1/4 cup picked mint, loose pack
- coarse sea salt to taste
- lemon wedge
-
ProBond Forged 11” Skillet
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Directions
Wash the chickpeas in a colander and let them drain well before cooking.
Heat a large skillet over high heat. Temporarily remove the dry pan from the heat and add the cleaned chickpeas, this will ensure the pan doesn’t flair up.
Put the pan back on the heat.
Char the pods, being sure to get good color, & slightly char them. When the pods start to deflate, add the torn mint, and cook to release the aromatics.
Toss to coat evenly and then season with coarse salt to taste.
Transfer chickpeas to a bowl, add a wedge of lemon, and serve while hot.
