[Sca-cooks] Roman recipes (pre-period? On topic :-p)

[Susan Fox-Davis]

There's a merchant at the local farmers markets here in Los Angeles that
deals in sprouts of many kinds, one of which is garbanzos.  I had not
thought of trying to sprout the dried ones, are those really fertile?

Local Middle Eastern groceries sell roasted garbanzos.  They cook a little
faster and have a lovely nutty flavor.

Selene Colfox

A F Murphy wrote:

> Yes, they are. Same as ceci, too... just different languages. What you
> call them tends to depend on whether you first encountered them in
> Mexican or Middle Eastern or Italian cooking.
>
> And I've never seen them fresh, or green, either... though one presumes
> such things must exist?  And that was my first reaction reading the
> recipe, too. How about someone making a note of the recipe, growing them
> next spring, cooking this next - what, probably August? Me? No, I don't
> have a garden, will have to be someone else...
>
> The other Anne