Love those deliciously nutty pods of edamame beans you get in Japanese restaurants, but frustrated you can’t grow them in the UK? Well I think I have gone one better with super easy-to-grow chickpea ‘edamame’!
WHAT ARE CHICKPEA ‘EDAMAME’?
Chickpeas might be a common sight in the UK in cans & blitzed into hummus, but the fresh pods of the young green ones have yet to make it to the shelves of even the fanciest supermarkets. So all the more reason to grow your own!
The mini pods, each containing just one or two ‘peas’ are far more sweet and nutty than regular edamame, which is now sold frozen in huge packs for just a couple of quid.
HOW TO GROW CHICKPEAS
The plants make a excellent ground cover crop of ferny silver leaves and pretty white flowers & the best thing is they are virtually foolproof to grow. Ridiculously drought resistant, free from pests and can even be sown from a supermarket packet of dried (not canned!) chickpeas. So what on earth is stopping you?
Pods are ready to harvest when they are slightly hard to the touch, but still a bright, fresh green. Brown papery pods with contain starchy dried up seeds. You should even be able to judge the size of them by holding them up to the light.
Just one plant will provide a pretty decent starter for two people. With three plants offering up a gluttonous treat. To prepare and cook them simply snip off the pods and cook them just like regular edamame – more on this later.
HOW TO EAT CHICKPEA ‘EDAMAME’
You can also shell them first, boil for 1 minute or so and toss into salads, cous cous or rice dishes. You can even mash a cup of the cooked peas with an avocado and stir in 1 tbsp olive oil, a clove of chopped garlic & 1/2 tsp of chopped mint to create a mean dip somewhere between guacamole and a fresh green hummus!
CHICKPEA ‘EDAMAME’ JAPANESE STYLE
For lazy sods like me though the simplest way to to dunk them in a pan of briskly boiling water for just a minute or two and serve them drizzles with sesame oil & a sprinkling of sea salt.
CHICKPEA ‘EDAMAME’ SPANISH STYLE
The same mix can be given a Spanish twist by charring the whole pods in a dry pan just until the begin to blacken on the outside. Douse with olive oil, smoked paprika and sea salt and scoff with a cold beer. Finally a beer snack you don’t have to feel guilty about!
For full instructions on how to grow, cook and eat Chickpea ‘Edamame’ check out pg 96 of my new book Homegrown Revolution!Chickpeas