Where i live (Jordan) during the chickpea season you can find green chickpeas (in the pods) everywhere. My family and I love eating them right out of the pods. We sometimes salt them and toss them with a little olive oil and roast for 10 min in the oven, that way the pea kind of steams in the pod and become a bit more tender and creamy. Honestly one of the best snacks ever
In Mexico we eat the green steamed garbanzo with "salsa valentina", lime and salt!! My mouth waters thinking about it. It's also very cheaply sold by street vendors that carry it in a basket. In my hometown they call them "huasanas"
Great Video!!! The Garbanzo/ Chick-pea truly is a rock-star. One of the earth's 1st flora! Discovered in Ancient Pharaoh's tombs dating back to 7,900 BC. I'm a garbanzo farmer and our family developed the Garden Green Garbanzo giving back to the earth by fixing nitrogen (rather than utilizing it as do most other crops do). It builds soil profiles. It naturally refurbishes the aquifers boasting a deep tap root for better water percolation creating "natural" aeration, soil, & water purification. It's deep tap root causing better water percolation is a: two-fold benefit 1) it causes a natural purification through filtration and it allows for less water run-off/ preventing soil erosion and 2) It fixes nitrogen back deep into the soil. The green garbanzo far surpasses it's grandfather, the blond garbanzo or even soybeans. An extraordinary crop to lessen the need for high amounts of commercial fertilizers used in nutrient depleting products such as nuts, corn, potatoes, soy, and grains. It truly is an ENVIRONMENTAL ROCKSTAR... as well as a SUPER FOOD! Green Garbanzos originate from a natural protein sourced "plant based" super food. “Consumers of green hummus and/ or green garbanzos are shown to have higher intakes of vitamin A, E, & C, nutrients such as protein, folate, and dietary fiber, with minerals such as magnesium, potassium iron as compared to non-consumers”. Dr. Zohar Kerem of the University of Jerusalem said that “Scientists believe that Ancient Man could distinguish that the garbanzo was good for them”. Our garbanzos, as you said were sourced from wild species in the Mountains of Syria, when pathologists, Dr's. Walt Kaiser and Fred Muehlebauer snuck across the Turkish border to gather germ plasm (chickpea seeds) that were resistant to a pathogenesis-related protein called Ascochyta Rabiei , basically a fungus that was killing the U.S. crop(s) at the time. Our green garbanzo is a derivative from those wild origins. Thank you again! Great video!! If you'd like to know more about green garbanzos see: < th-cam.com/video/XKPn9g5MtPU/w-d-xo.html >
You might have also mentioned that chickpea's fix nitrogen in the soil, reducing the need for artificial fertilizer and improving the yields of other crops like wheat.
But only if you till the plant into the soil before it produces the bean. Otherwise all the nitrogen stored in the modules gets used up to make the bean.
Milk And Honey Acreage yes lots of common misconceptions on nitrogen fixation. It’s the bacteria not the plant also. They promote nitrogen fixing bacteria. Stored in nodes in the roots.
@CommentBoxParticipant2980 Actually, All of these problems exist only with monocultures. I've grown 28 different vegetables/fruits alongside pigeon peas (And on their own, as part of my research). Every single time the crops growing alongside the pigeonpeas do better. The worst competition for a tomato plant is, another tomato plant! Resources are limited only if all plants need the exact same resource at the exact same time. If you experiment and do multi-cropping, most legumes will indeed benefit other plants. Obviously not using a heap of chemical fertilizers and not tilling helps this process, like a LOT :) Tilling after a legume harvest pretty much kills most nitrogen fixing bacteria colonies, they wont benefit anything else that follows. Leaving the plants as mulch is the biggest factor in providing a slow release of nitrogen for several crops that follow. Again, Multi-crop, no till, and only add the smallest amounts of fertilizer as the soil recovers, supports more microbes and starts buffering nutrients. None of this came from a textbook, I don't know if it is widely published. Just my personal experience on various farms.
As European, Italian in particular, I am deeply impressed by the vastity of america. I mean, look at those fields covering the land up to the horizon! CRAZY BIG AMERICA
The United States is the only continent in the world capable of growing any plant in any quantity. The United States is so vast and almost every square foot is viable. It's truly a miraculous piece of land
America is named after Amerigo Vespucci so it is your vision in a sense. Alaska makes up about 1/3 of our land area. The 'lower 48' is vast but Mexico and Canada both produce immense amounts of various grains and produce. South America and the vast swaths of land in Brazil and Argentina are equally impressive. BTW, Argentina was developed by Italians. Spanish speaking nation of Italians (imo).
Your videos make me feel like a child sometimes because they just brighten my whole day. Both you, and your channel, are truly beautiful. My local bar makes a jalapeño hummus that’s to die for.
Do not buy Sabra. They are funding the occupation and oppression of Palestinians. The very name of Sabra is from a place which its Palestinian inhabitants were massacred. Search Sabra and Shatila.
American English use lots of Italian and Spanish names for things due to immigration (garbanzo, cilantro, zuchinni), while British and Commonwealth English tends to use French or other languages (chickpea, coriander, courgette). Chickpea is from the Latin cicer - the Roman writer Cicero's name meant chickpea.
EXACTLY - so why ..."ask a US farmer for the history of the bean, who has been using it for 5 years " .. .when they are other countries who have been using it way longer .. like ( France or Spain ) who have been farming GARBONZO beans for over 1,000's of years !?
Sun-dried tomatoes are basically tomato raisins. Since we call sun-dried cranberries craisins, I am going to start calling sun-dried tomatoes "tomaisins"
In Mexico people say "Garbanzo de a libra" literally "one pound garbanzo" to express something or someone is exceptional, extraordinary, unique or unusual.
Awesome video! I'm from Pakistan, and here in south asia we have two main "categories" of chickpeas: 1- The bigger/white "Kabli Chana", i.e. the chickpea from Kabul (implying they are foreign), the bigger/softer seed variety, that's boiled and cooked whole, much like a bean. and used fro stews or pulao. I think this is the variety used for hummus. 2- The smaller/brown "Kala Chana" i.e. black chickpeas, they are smaller and harder, and which are either roasted whole ans eaten as a snack, or split/hulled to make a dal stew (pulses) I really recommend you try the smaller variety, eating them is my favourite snack.
Nicole, I truly think you are the BEST presenter (male or female) I've EVER seen, either on YT or TV. Repeat: ever! Your enthusiam is infectious! Your scripts are bang on! Your vids are informative, even for me with a degree in Food Technology. And your husband Mark deserves huge credit for great camera work and editing.
@@TrueFoodTV You're welcome. Very welcome!! As a former Radio Journalism trainer (yes, that as well as FoodTech - there are many strings to my bow) I'm curious about how you develop and write your scripts. Are they completely written down before you get on location? Or are they 100% spontaneous? Do you use a teleprompter or idiot boards for your PTCs (pieces to camera) or just memorize each bit before recording it? You said in your Q&A that we might get to see some behind the scenes stuff of how you and Mark work on each project - please include that aspect. Thx.
Coming from a Lebanese family, I just want to say there isn't really a "recipe" for hummus. You just do it all by taste, either in a food processor, or in a mortar and pestle. It's just lemon juice, tahine, salt, garlic, and of course chickpeas. (Also, sometimes water if it's too thick.) When you're done, and you want to present it; dig out a little channel with a spoon or your finger, in whatever design you want (I usually do a spiral), pour in some olive oil into the channel, and then sprinkle over some paprika (or whatever you want really, eg: sumac, cinnamon, cumin. Try out different flavours.)
We call it kabuli chana (the first one) and gota chana (the brown one). It's sprouted as well. And ofcourse there are ton of ways to make it with gravy.
Yes!! I just learned that green chickpeas are common in India. I have an Indian grocery near my house that I go to often. I will keep my eye out for them! Sold in the produce section, I guess?
@@TrueFoodTV if your city has a Hispanic store they are usually sold there as well. In Texas I buy them at "La Michoacana" grocery stores. In Mexico we eat the green steamed garbanzo with "salsa valentina", lime and salt!! My mouth waters thinking about it. It's also very cheaply sold by street vendors that carry it in a basket. In my hometown they call them "huasanas"
From the part of Mexico where I am from, my family roasts freshly harvested garbanzos over a comal or a shallow pan. They are extremely sweet and tender like peas.
When I was a child back in Lebanon, one of our spring treats was enjoying a small variety of hummus that bloomed in the spring with sweet seeds that were such a treat! We'd stop and get them from roadside vendors along the main coastal highway along with glasses of tart Limonada Chahine. Such a pleasant memory...
As soon as I saw the first part of the video clip of the field, I knew you were filming in the Palouse region of the Pacific Northwest. There is just something very unique about that those steep rolling hills and that landscape in all the world. Our family farm is just a few miles from where you were filming. Been farming there since about 1865. They are called garbanzo beans or chickpeas. But many of the local farmers just call them "garbs" for short. Other main crops also grown on that same land... wheat, barley, malt barley, lentils, dry peas, fresh peas, bluegrass seed, Timothy grass for seed and hay and alfalfa for hay. Not as many dry peas are grown now as garbanzo beans and lentil can often provide a larger profit. None of those crops are irrigated. The average annual precipitation is approximately 20 inches. They land is very fertile.... Excellent farmland. Whitman County (in the middle of the Palouse region) has the highest average production rate of wheat per acre of any county in the USA. I almost forgot to mention that some garbanzo beans are harvested green/fresh. The combine harvesters are much different than those used for harvesting dry garbanzo beans. Here is a video taken in another area in or near the Palouse region where they are harvesting green/fresh garbanzo beans. >>> th-cam.com/video/CREWnKxVaLU/w-d-xo.html
The moment I saw it, I was about to say "you should've tasted the fresh chickpea" but then you actually tasted it. People who have never eaten green chickpeas are missing a great thing.
Green chick peas are tasty. You can roast the green chickpeas in their pods and then eat them. They are delicious. Also you wont believe the leaves of the plant are edible too. They are slightly sweet and loaded with nutrients.
I am from India and me Being Vegan, my love for food & this channel grows every day. You talk like a next door girl, the best Anchor ever i came across. Tons of love from India, You are the best :)
In Algeria it's called "hams" in Arabic language, and "ikiker,and terraiko" in amazigh language , we use it to prepare the famous fast food "karantika"....
In Canada people say both garbanzo beans and chickpeas. Many canned and dried garbanzo beans cross your northern border to Canada. Recipes also use either name. Of course are labelled chana in South Asian grocery stores, speaking of which, chickpea flour is one of the many bean/lentil flours you can buy there as well. Mmmm; bhajis, pakoras, sev, etc.
As an American I honestly had no idea chickpeas were called garbanzo beans until I was shopping for chickpeas in college and couldn't find it. I had to ask for help and someone pointed me to the garbanzo beans.
That is funny, I am from the southwest and wondered what the heck a chickpea was. I knew that garbanzo beans were a very nasty tasting thing and I never linked the two together.
It might be toxic, but at least it’s a uniform colour! Hopefully as people learn more about food production and waste, they’ll think differently about how some of our crazy demands are causing major issues in agriculture.
Back in my hometown we have tens of mini dragonfruit farm(?)/orchards(?). Though mango, lychee, and starfruit trees can be found on the yard of every other houses in the rural area here. I would love to see the orchards of them.
I was so happy seeing you get to ride the heavy machinery! It's always so nice seeing everyone being willing to share their trade. And thanks for including that factoid about Syria. I feel like we as a country often forget that we have a lot to be grateful for and that we're not always the ones who swoop in and rescue others 💜
Do not buy Sabra. They are funding the occupation and oppression of Palestinians. The very name of Sabra is from a place which its Palestinian inhabitants were massacred. Search Sabra and Shatila.
did a search for "Growing Chickpeas" because I wanted to see if I could add these to my garden next year. I came across this video and now I'm a subscriber of the channel :D What a great video. The host's personality is so awesome and really drew me in. so glad I found this.
This is one of my fav series on TH-cam! Thank you so much for filming the series. It makes me appreciate my food more knowing how hard these farmers work 🙏🏼
Just in case anyone here hasn't thought if it before, you can make hummus with any bean/legume. It will be slightly different but just as good. I usually make it with black beans (and tahini, garlic, lemon, salt, cumin). Red lentils would be fastest to cook but that might come out too wet, though I should strain it more and try that one again...
I live in Washington state and I can’t even describe how beautiful the Palouse is. It is gorgeous. I live in Western Washington and it’s lush and green and going to the Palouse is like visiting a foreign country.. To be out in country so open and to see so much sky is so soul restoring. I’m going to plant some chickpeas this year and enjoy them with my memories of the beautiful Palouse.thank you so much for the video.
Love your channel! It makes me appreciate the hard work and effort that our farmers put in that we take for granted. Will do my best to avoid wasting food!
I love green chickpeas so much! My aunt's inlaws have chickpea plants and every summer they go to visit them, they bring me green chickpeas cause they know I love them! So sweet, tender and fun to peel!
oh, i LOVE!!! i've been a vegan for 16 years and hummus is a staple food.. i usually eat it with steamed or stir fried veggies, and Sabra makes the tastiest flavors (trust me!) soo cool to see where one of my favorite foods comes from!!
Finally very few American understand about Green chick pea, and when it dry it becomes Lentils. I explain many people. Anyway Indian Grocery stores ain’t Frozen section you can find is Calle Hara ( means green ) channa ( pea ) wash it, warm it and eat it as is or cook it with salt, drain water 💦, then put chopped tomatoes 🍅,cilantro ,scallions, little black pepper, tasty. (2) cook more with spices ( add # 1 ) hing 2 pinch; turmeric, cumin, ajwain powder 1/2 tsp. See in google.hope you will like green channa,is my favorite. Enjoy 😊.
One word; Hummus... It's going places. I was in Sainsbury's the other day and there were about 30 different varieties. Also you can cut up carrots and you can dip them. Have you ever done that, Solomon?
you have missed the sweetest most delicious part of this delicious fantastic plant , roasted green chickpeas in the pods , Yes you heard that right roasted chickpea pods the way it's done pods collected when they're green and roasted over open fire in a frying pan . the roasted green pea pods sold in the streets of Bethlehem are generally roasted in the bread ovens . Is the chickpeas in a husk or pods ?
My grandfather was a teamster who drove horse-drawn combines in the Palouse wheat fields before the power combines came in. There was a photograph on the parlor wall in my grandparents house in Kansas taken of the combine in operation in Eastern Washington. On the slopes part of the team was driven to the upslope side, while the remainder of the team pulled the rig forward.
@@TrueFoodTV yea. We harvest them when there green and make a indian dish called kachai cholai. It's one of my favorite and I always look forward to the harvest each year because you can't buy green chickpeas at the store.
@arshdeep, How do you grow them in your garden, how much space do you need? I was wondering if I could grow some plants on my patio of my condo? Live in Ca. where we have drought conditions, always looking for something that doesn't need a lot of water. Thanks for any help or input ♥
@@ilenecashman7905 you can pretty much grow anything in pots, but I think the only issue with pot grown is that you won't get much of a harvest. There are lots of small space gardening tips on TH-cam, so just search it up. Good luck. I'm keen to try it too as we use a lot of chickpeas and pea flour. We're in South Africa, probably ideal for growing them.
The passion that you show in these videos have made you channel one of my have to watch every time I get a notification! Keep showing the love for all things food!
The tender green chickpeas which you tasted are also a snack in India when they're in season. They are sold as bunches on the roadsides and in vegetable markets. It's a fun social activity to pick the pod, burst it and eat the chickpeas one by one.
Possible idea for future vids, but would you be able to do some episodes on the future of produce? Such as specific plants that help reduce topsoil erosion, up incoming new plant varieties, etc.
You are good journalist who are nice and full of energy but not to loud or annoying. Lot of American shows are so drastic and full of drama. Good job! Thanks again for nice episode.
The Arabic word for Chikpeas is a twist of the Hebrew word Hometz (Sour grain) Ruth 2/14.. ...."At mealtime Boaz said to her, “Come over here. Have some bread and dip it in the wine vinegar.”...Hometz was translated wrongly as wine vinegar although it is also wine vinegar in hebrew but not in this case
@@TrueFoodTV It's a little scary how many people I have mentioned our garden to that did not realize that you can grow tomatoes from the seeds in another tomato.
I'd really like to see inside the machine to see how it separates the peas from the plant. I'm a newbie eating chickpeas, so right now I buy them canned and I wash the salt and juice out in a colander, then I add them to my taco mix (sometimes). I switch them out with various beans I may use instead. The main ingredients are a small handful of chopped, roasted chicken, and a mix of just about any kind of chopped vegetables. I always use corn tortillas to avoid fat & salt. There's enough salt in the red salsa (or green). In the Mideast they use a pita and stuff it. They call it a sabich, I believe.
I don't even know where this channel came from, just appeared on my feed. But since chana masala and falafel are two of my favourite foods, the cats will jump straight onto the counter to get at chickpeas while they are sitting in a bowl waiting to be cooked with and I used to have to almost fight my daughter when she was small to let me rinse the "chicken peas" before she tried to eat them straight out of the can, it's interesting to find out more info about these little bundles of yum. I also love the way food is able to be used to undermine prejudices, form common ground and goodwill. Very clever to talk about the way Syria came to the rescue of a fledgling American food industry when immigrant refugee tensions are running so high in the North Americican western world.
We had green chick peas in Malta one May on our honeymoon. The locals would sit around on their front steps and pick them growing wild along the streets and lanes. They are good.
Love your videos! As you said in Mexico we know this fruit as a Garbanzo, We eat it when still fresh/green, we put it in to a "comal", add salt and let it brown, its delicious, unfortunately we just can eat from january to february. sorry for my english
I absolute hate beans since I was a baby, but totally love chickpeas: they grow like beans yet have this sort of nutty flavor to it, complex, mild and goes together with basically everything.
The only thing you should do is to know the history of Philippines. Philippines was under Spanish Crown. And, maybe, this is why "garbanzo" is more "philippine" than chickpea. That is the TRUE.
Great stuff but a question..how do they kill the weeds😏they are just pulled up no chemicals 🤔great video I've been making hummus since I was 19 56 now😍
At 8:41 I see dead weeds in with the dead dry chickpeas. Earlier I seen wheel tracks in the uncut chick peas. This is the tell tail sign that a herbicide like round-up was sprayed on the crop about 10 days earlier to prepare the field for harvest. I'm sure some will say the tracks are irrigation tracks, wrong. Those are sprayer tracks from a large boom sprayer. Spaying a field to prepare it for dry harvest is a common practice these days in commercial crops. It's not done to organic crops dry harvested like wheat, barley, etc. that I know of. I grew up on a farm, and have a 2 year degree in horticulture. I can spot the untold story on some of these type of videos. People think that spraying a field with round-up like herbicides in the spring to kill weeds is how the round-up like herbicides get in the food. It's the pre-harvest spraying for "dry harvest" that does it. We never did this to harvest the crops on our farm. When farmers grow for companies, the company tells you the days to plant and harvest. A farmer has to spray for dry harvest to meet that final "deadline" to be ready for the combine. Weeds and crop have to be dead and dry for that combine date. They do what the company tells them to do. These chickpeas were grown for Sabra.
Anyone else hear Suit and Jacket by Judah and the Lion playing in the background? So awesome to hear my favorite band playing in one of my favorite TH-camr's videos!
@@TrueFoodTV Thank you so much for the reply! You have such an amazing channel and it is really awesome to know that you read your comments and respond! And Judah and the Lion is awesome!
Garbanzos are best green and fresh, raw or steamed in the pod, with lemon, salt and chili powder. They’re sweet and crispy. And I’m now craving them. I’m going to have to grow some.
lady amore Right. I appreciate these videos but presenting monocultural farming and the destruction of traditional farming and culture was beyond unimpressive
Great video. I wondered if chickpea farmers spray the crop with a desiccant to help dry out the beans before they harvest. This video makes it seem unnecessary, but so many other crops get sprayed with glyphosate products just before they get harvested. I’d just like to know for sure as I mostly stick to organic products unless I’m sure about the harvest method.
Actually in Mexico green chickpeas on the pod roasted and salted are a snack and they are good. Yes, you roast them on the pod them pick them out of the pod like sunflower seeds.
its funny. I'm 55 and our house always had garbanzo beans in the pantry. We discovered greek food in the mid 80's and made hummus too. I had no idea that everyone else wasn't eating it till the 90's. Since I'm allergic to tahini I always make mine with avocado or olive oil.
Chickpea😍😍😍 * Just add to your salad * eat it as Humus * Make Falafel * Make it into bread * sprinkle it over rise * Chickpeas+ Avocado,+beets+ Pumkin seeds_ and lots of olive Oil.. enjoy a great healthy salad * and so much more .... Peace😍
@@TrueFoodTV another fun thing with chickpeas, is that you can actually whip the fluid in the can they come in, due to the starches! Add some sugar, and you've got yourself chickpea vegan meringue. You should try it, it is a favorite in my family.😄
@@TrueFoodTV I like to use it in savory cooking, as the bean flavor is a little over-bearing by itself or in cooked meringues. Love the videos as always!
![Lentils: A Miracle Of Nutrition [Full Documentary]](http://i.ytimg.com/vi/1zzA9XA67ew/mqdefault.jpg)
Where i live (Jordan) during the chickpea season you can find green chickpeas (in the pods) everywhere. My family and I love eating them right out of the pods. We sometimes salt them and toss them with a little olive oil and roast for 10 min in the oven, that way the pea kind of steams in the pod and become a bit more tender and creamy. Honestly one of the best snacks ever
That sounds AMAZING. I might have to go back out to Idaho next season, just so I can pick some green beans.
In lebanon tooo...ppl sell them in bunches on the streets for like a 1$ ...we looove them
In Mexico we eat the green steamed garbanzo with "salsa valentina", lime and salt!!
My mouth waters thinking about it. It's also very cheaply sold by street vendors that carry it in a basket.
In my hometown they call them "huasanas"
We are neighbors! Im from israel and hummus is a very popular meal in our country
Me too but I live in LA and we buy bags full and I love to eat them right out of the pod
Great Video!!! The Garbanzo/ Chick-pea truly is a rock-star. One of the earth's 1st flora! Discovered in Ancient Pharaoh's
tombs dating back to 7,900 BC. I'm a garbanzo farmer and our family developed the Garden Green Garbanzo giving back to the earth by fixing nitrogen (rather than utilizing it as do most other crops do). It builds soil profiles. It naturally refurbishes the aquifers boasting a deep tap root for better water percolation creating "natural" aeration,
soil, & water purification. It's deep tap root causing better water percolation is a: two-fold benefit 1) it causes a natural purification through filtration and it allows for less water run-off/ preventing soil erosion and 2) It fixes nitrogen back deep into the soil. The green garbanzo far surpasses it's grandfather, the blond garbanzo or even soybeans. An extraordinary crop to lessen the need for high amounts of commercial fertilizers used in nutrient depleting products such as nuts, corn, potatoes, soy, and grains. It truly is an ENVIRONMENTAL ROCKSTAR... as well as a SUPER FOOD! Green Garbanzos originate from a natural protein sourced "plant based" super food. “Consumers of green hummus and/ or green garbanzos are shown to have higher intakes of vitamin A, E, & C, nutrients such as protein, folate, and dietary fiber, with minerals such as magnesium, potassium iron as compared to non-consumers”. Dr. Zohar Kerem of the University of Jerusalem said that “Scientists believe that Ancient Man could distinguish that the garbanzo was good for them”. Our garbanzos, as you said were sourced from wild species in the Mountains of Syria, when pathologists, Dr's. Walt Kaiser and Fred Muehlebauer snuck across the Turkish border to gather germ plasm (chickpea seeds) that were resistant to a pathogenesis-related protein called Ascochyta Rabiei , basically a fungus that was killing the U.S. crop(s) at the time. Our green garbanzo is a derivative from those wild origins. Thank you again! Great video!! If you'd like to know more about green garbanzos see: < th-cam.com/video/XKPn9g5MtPU/w-d-xo.html >
This was so interesting. Thank you
You might have also mentioned that chickpea's fix nitrogen in the soil, reducing the need for artificial fertilizer and improving the yields of other crops like wheat.
Yes! I'm going to talk about this on my live stream tomorrow.
But only if you till the plant into the soil before it produces the bean. Otherwise all the nitrogen stored in the modules gets used up to make the bean.
Milk And Honey Acreage yes lots of common misconceptions on nitrogen fixation. It’s the bacteria not the plant also. They promote nitrogen fixing bacteria. Stored in nodes in the roots.
thanks for reminding me the concept of nitrogen fixation by legumes,peanut,chikpeas etc taught in grade 8 at my school in india..
@CommentBoxParticipant2980 Actually, All of these problems exist only with monocultures. I've grown 28 different vegetables/fruits alongside pigeon peas (And on their own, as part of my research). Every single time the crops growing alongside the pigeonpeas do better. The worst competition for a tomato plant is, another tomato plant! Resources are limited only if all plants need the exact same resource at the exact same time. If you experiment and do multi-cropping, most legumes will indeed benefit other plants. Obviously not using a heap of chemical fertilizers and not tilling helps this process, like a LOT :) Tilling after a legume harvest pretty much kills most nitrogen fixing bacteria colonies, they wont benefit anything else that follows. Leaving the plants as mulch is the biggest factor in providing a slow release of nitrogen for several crops that follow. Again, Multi-crop, no till, and only add the smallest amounts of fertilizer as the soil recovers, supports more microbes and starts buffering nutrients. None of this came from a textbook, I don't know if it is widely published. Just my personal experience on various farms.
As European, Italian in particular, I am deeply impressed by the vastity of america. I mean, look at those fields covering the land up to the horizon! CRAZY BIG AMERICA
The united stated cover the width of a whole continent, it's huge.
The United States is the only continent in the world capable of growing any plant in any quantity. The United States is so vast and almost every square foot is viable. It's truly a miraculous piece of land
But small is beautiful. Love your Italy.
@@iLoveBoysandBerries
Australia, Africa can also do the same. But because of human wildlife conflict they don't.
America is named after Amerigo Vespucci so it is your vision in a sense. Alaska makes up about 1/3 of our land area. The 'lower 48' is vast but Mexico and Canada both produce immense amounts of various grains and produce. South America and the vast swaths of land in Brazil and Argentina are equally impressive. BTW, Argentina was developed by Italians. Spanish speaking nation of Italians (imo).
Your videos make me feel like a child sometimes because they just brighten my whole day. Both you, and your channel, are truly beautiful. My local bar makes a jalapeño hummus that’s to die for.
Thank you for the sweet comment! And jalapeno hummus... yes, please!
totally agree!
Do not buy Sabra. They are funding the occupation and oppression of Palestinians.
The very name of Sabra is from a place which its Palestinian inhabitants were massacred.
Search Sabra and Shatila.
@@drpk6514 please tell more history about this , i would like to know
She is the kind of woman every man wants.
I'm proud to hear that as a syrian man, thank you very much, we all love hummus
Hummus is so yummy...
Our local name for chickpea is Arabic peanut
I thought that read 'we all love humans' lol! My origin is from the Sham too, Allah Huma Bareklana'Sham! Allah Huma Ameen!
I am not racist against hummus neither. So sexy. Hummus is.
Repent , Jesus is coming back, Jesus loves you , he died so that we can live❤❤❤....
How does sesame grow? An essential ingredient in hummus!
DYING to do this one too. Would love to go to a major source like Ethiopia!
Sesame isnt an ingredient in humus at least not the lebanese one i know but it would be a great idea to know !!!
@@hko9564 I've eaten hummus (only the UAE recipe) and we always add sesame seed puree.
@@hko9564 Tahini (mashed sesame) is!
@@danieleduchene-alessandrin6959 lol your hummus must taste awful XD
American English use lots of Italian and Spanish names for things due to immigration (garbanzo, cilantro, zuchinni), while British and Commonwealth English tends to use French or other languages (chickpea, coriander, courgette). Chickpea is from the Latin cicer - the Roman writer Cicero's name meant chickpea.
Hence the name ceci bean which is commonly used here in the southwest USA. Thx.
EXACTLY - so why ..."ask a US farmer for the history of the bean, who has been using it for 5 years " .. .when they are other countries who have been using it way longer .. like ( France or Spain ) who have been farming GARBONZO beans for over 1,000's of years !?
@@tsvandyke …garbanzo with an a …
Sun-dried tomatoes are basically tomato raisins. Since we call sun-dried cranberries craisins, I am going to start calling sun-dried tomatoes "tomaisins"
😆
Brilliant. 😂😂 make sure you copyright that name 👍
Craisins are cranberries soaked in sugar then dried - very different than real dried cranberries
:)
I'm SCREAMING!! 😂😂
This is the first time in all of my 22 years of existence that I heard of a word called craisins.
In Mexico people say "Garbanzo de a libra" literally "one pound garbanzo" to express something or someone is exceptional, extraordinary, unique or unusual.
Awesome video!
I'm from Pakistan, and here in south asia we have two main "categories" of chickpeas:
1- The bigger/white "Kabli Chana", i.e. the chickpea from Kabul (implying they are foreign), the bigger/softer seed variety, that's boiled and cooked whole, much like a bean. and used fro stews or pulao. I think this is the variety used for hummus.
2- The smaller/brown "Kala Chana" i.e. black chickpeas, they are smaller and harder, and which are either roasted whole ans eaten as a snack, or split/hulled to make a dal stew (pulses)
I really recommend you try the smaller variety, eating them is my favourite snack.
Smaller variety is flavorful than kabuli chana😊
Nicole, I truly think you are the BEST presenter (male or female) I've EVER seen, either on YT or TV. Repeat: ever! Your enthusiam is infectious! Your scripts are bang on! Your vids are informative, even for me with a degree in Food Technology. And your husband Mark deserves huge credit for great camera work and editing.
This is such lovely feedback. Truly, it means so much to us. Thank you for taking the time to share it, and for the support!!
@@TrueFoodTV You're welcome. Very welcome!! As a former Radio Journalism trainer (yes, that as well as FoodTech - there are many strings to my bow) I'm curious about how you develop and write your scripts. Are they completely written down before you get on location? Or are they 100% spontaneous? Do you use a teleprompter or idiot boards for your PTCs (pieces to camera) or just memorize each bit before recording it? You said in your Q&A that we might get to see some behind the scenes stuff of how you and Mark work on each project - please include that aspect. Thx.
Coming from a Lebanese family, I just want to say there isn't really a "recipe" for hummus. You just do it all by taste, either in a food processor, or in a mortar and pestle.
It's just lemon juice, tahine, salt, garlic, and of course chickpeas. (Also, sometimes water if it's too thick.)
When you're done, and you want to present it; dig out a little channel with a spoon or your finger, in whatever design you want (I usually do a spiral), pour in some olive oil into the channel, and then sprinkle over some paprika (or whatever you want really, eg: sumac, cinnamon, cumin. Try out different flavours.)
Perfect! Thanks for your tips, Adam!
I like drizzle of oilve oil over it
Also, putting some Tahine and steamy-hot whole boiled chickpeas in the middle really gives the dish it's final edge
Sounds wonderful i’ve never eaten hummus sounds tempting thank you
The thing is, too much tahini or lemon can make it really bitter. I've made my recipe so it's consistent every time
We call it kabuli chana (the first one) and gota chana (the brown one). It's sprouted as well. And ofcourse there are ton of ways to make it with gravy.
Green chic pea are super delicious. In india its very common in shops. You can buy it in major indian stores in usa.
Yes!! I just learned that green chickpeas are common in India. I have an Indian grocery near my house that I go to often. I will keep my eye out for them! Sold in the produce section, I guess?
TRUE FOOD TV yes, in produce section.
Awesome!! I was just about to go searching online to see if they're sold where I live and I came across your message. Thanks for the information! 😊🤗
@@TrueFoodTV if your city has a Hispanic store they are usually sold there as well. In Texas I buy them at "La Michoacana" grocery stores.
In Mexico we eat the green steamed garbanzo with "salsa valentina", lime and salt!!
My mouth waters thinking about it. It's also very cheaply sold by street vendors that carry it in a basket.
In my hometown they call them "huasanas"
Y Chace nope. Matar means peas.
From the part of Mexico where I am from, my family roasts freshly harvested garbanzos over a comal or a shallow pan. They are extremely sweet and tender like peas.
Do you roast them when they're green?
When I was a child back in Lebanon, one of our spring treats was enjoying a small variety of hummus that bloomed in the spring with sweet seeds that were such a treat! We'd stop and get them from roadside vendors along the main coastal highway along with glasses of tart Limonada Chahine. Such a pleasant memory...
As soon as I saw the first part of the video clip of the field, I knew you were filming in the Palouse region of the Pacific Northwest. There is just something very unique about that those steep rolling hills and that landscape in all the world. Our family farm is just a few miles from where you were filming. Been farming there since about 1865.
They are called garbanzo beans or chickpeas. But many of the local farmers just call them "garbs" for short.
Other main crops also grown on that same land... wheat, barley, malt barley, lentils, dry peas, fresh peas, bluegrass seed, Timothy grass for seed and hay and alfalfa for hay. Not as many dry peas are grown now as garbanzo beans and lentil can often provide a larger profit. None of those crops are irrigated. The average annual precipitation is approximately 20 inches. They land is very fertile.... Excellent farmland. Whitman County (in the middle of the Palouse region) has the highest average production rate of wheat per acre of any county in the USA.
I almost forgot to mention that some garbanzo beans are harvested green/fresh. The combine harvesters are much different than those used for harvesting dry garbanzo beans. Here is a video taken in another area in or near the Palouse region where they are harvesting green/fresh garbanzo beans. >>> th-cam.com/video/CREWnKxVaLU/w-d-xo.html
I just love this show. I get so excited every time I get a notification for a new episode
Thank you so much, Juan!
I just love this show I get so excited every time I get a notification for a new video
The moment I saw it, I was about to say "you should've tasted the fresh chickpea" but then you actually tasted it.
People who have never eaten green chickpeas are missing a great thing.
Green chick peas are tasty. You can roast the green chickpeas in their pods and then eat them. They are delicious. Also you wont believe the leaves of the plant are edible too. They are slightly sweet and loaded with nutrients.
Ohhhh, man -- I wish I'd known that. I would've eaten some leaves!!
Yes we use fresh leaves in cooking and in salads there are nice and tangy
Green and row chick peas was a famous food in india and pak. Its local language called hola🤣🤣🤣
I am from India and me Being Vegan, my love for food & this channel grows every day. You talk like a next door girl, the best Anchor ever i came across. Tons of love from India, You are the best :)
In germany it's called Kichererbse which means giggle pea
Awhh that's cute 😁😁
ADORABLE!
That's more fun than french where they are called "pois chiche" meaning "stingy peas" (which feels like racist propaganda.)
How do you pronounce that? It's cool!
In Algeria it's called "hams" in Arabic language, and "ikiker,and terraiko" in amazigh language , we use it to prepare the famous fast food "karantika"....
In Canada people say both garbanzo beans and chickpeas. Many canned and dried garbanzo beans cross your northern border to Canada. Recipes also use either name. Of course are labelled chana in South Asian grocery stores, speaking of which, chickpea flour is one of the many bean/lentil flours you can buy there as well. Mmmm; bhajis, pakoras, sev, etc.
As an American I honestly had no idea chickpeas were called garbanzo beans until I was shopping for chickpeas in college and couldn't find it. I had to ask for help and someone pointed me to the garbanzo beans.
haha! We're such a big country -- each with our own colloquial language, right?
Actually there is a subtle difference between a chickpea and a garbanzo bean... Donald Trump never had a garbanzo bean on his face. 😄
That is funny, I am from the southwest and wondered what the heck a chickpea was. I knew that garbanzo beans were a very nasty tasting thing and I never linked the two together.
Lol, as an American, I didn't know they were called chickpeas until I went grocery shopping with a friend from India.
In Puerto Rico is garbanzo, a spanish word. Well sound like in spanish.
Yeah, about those weeds, are these farmers using the Bayer/Monsanto solution? If so how much
toxic glyphosate ends up in the hummus?
A lot. For sure they use it.
It's insane that we are marvelling at the beauty of fields of toxic self destruction. Yay capitalism.
It might be toxic, but at least it’s a uniform colour! Hopefully as people learn more about food production and waste, they’ll think differently about how some of our crazy demands are causing major issues in agriculture.
Try some exotic fruits next!! Starfruit, dragon fruit, lychee, etc!!
I am trying really hard to make this happen! I'll keep you posted!
Back in my hometown we have tens of mini dragonfruit farm(?)/orchards(?).
Though mango, lychee, and starfruit trees can be found on the yard of every other houses in the rural area here. I would love to see the orchards of them.
O my god she should travel outside US.. That would be interesting!
@@TrueFoodTV if you do maybe a crossover with th-cam.com/channels/hsbD6Clp-ZPqKwXJR3V7DQ.html
“Where’s the dog!?!!”
“Oh my god he dog gone!!”
😂 lol
I was so happy seeing you get to ride the heavy machinery! It's always so nice seeing everyone being willing to share their trade. And thanks for including that factoid about Syria. I feel like we as a country often forget that we have a lot to be grateful for and that we're not always the ones who swoop in and rescue others 💜
That's such a lovely observation and well said! Thank you!
In Italy they have the so called farinata which is basically a pizza made of chick pea flour. In southern French they call it socca.
I love your showmanship! We don't see it as much in 2018 anymore KUDOS
Thanks :)
She's simply awesome.
Yes it feels like watching bbc
Do not buy Sabra. They are funding the occupation and oppression of Palestinians.
The very name of Sabra is from a place which its Palestinian inhabitants were massacred.
Search Sabra and Shatila.
There's quite a few things about her I like
did a search for "Growing Chickpeas" because I wanted to see if I could add these to my garden next year. I came across this video and now I'm a subscriber of the channel :D What a great video. The host's personality is so awesome and really drew me in. so glad I found this.
This is one of my fav series on TH-cam! Thank you so much for filming the series. It makes me appreciate my food more knowing how hard these farmers work 🙏🏼
Just in case anyone here hasn't thought if it before, you can make hummus with any bean/legume. It will be slightly different but just as good. I usually make it with black beans (and tahini, garlic, lemon, salt, cumin). Red lentils would be fastest to cook but that might come out too wet, though I should strain it more and try that one again...
5 stars for your amazing camera shots⭐️⭐️⭐️⭐️⭐️
Ml
This is the season of harvesting chickpeas in India, people bake the little plant on open fire now a days as they harvest them. It tastes heavenly
I love eating chickpea boiled. I love hummus too but chickpea on its own is delicious.
Boiled chickpea with lemon juice is actually a popular dish in Iraq, called lablabi!
We curry it in the Caribbean
1000X better to cook your own
I live in Washington state and I can’t even describe how beautiful the Palouse is. It is gorgeous. I live in Western Washington and it’s lush and green and going to the Palouse is like visiting a foreign country.. To be out in country so open and to see so much sky is so soul restoring. I’m going to plant some chickpeas this year and enjoy them with my memories of the beautiful Palouse.thank you so much for the video.
Our Queen is back.... Yeeeeee
This channel should get more recognition than what it has.
Love your channel! It makes me appreciate the hard work and effort that our farmers put in that we take for granted. Will do my best to avoid wasting food!
I love green chickpeas so much!
My aunt's inlaws have chickpea plants and every summer they go to visit them, they bring me green chickpeas cause they know I love them! So sweet, tender and fun to peel!
oh, i LOVE!!! i've been a vegan for 16 years and hummus is a staple food.. i usually eat it with steamed or stir fried veggies, and Sabra makes the tastiest flavors (trust me!) soo cool to see where one of my favorite foods comes from!!
"while my cameraman is being choked..." 😂😂😂
Every time I watch you, I end up binge watching the channel ♥️🥰
I know, haha same here.
Woohoo! I can't complain about that! THANK YOU!
Finally very few American understand about Green chick pea, and when it dry it becomes Lentils. I explain many people. Anyway Indian Grocery stores ain’t Frozen section you can find is Calle Hara ( means green ) channa ( pea ) wash it, warm it and eat it as is or cook it with salt, drain water 💦, then put chopped tomatoes 🍅,cilantro ,scallions, little black pepper, tasty. (2) cook more with spices ( add # 1 ) hing 2 pinch; turmeric, cumin, ajwain powder 1/2 tsp. See in google.hope you will like green channa,is my favorite. Enjoy 😊.
"Where's the dog?! Oh my God, the dog's gone!!" 😂😂😂
SO FUNNY, right?!!
Hmmm theres a kinda doggy taste in the hummus guys
One word; Hummus... It's going places. I was in Sainsbury's the other day and there were about 30 different varieties. Also you can cut up carrots and you can dip them. Have you ever done that, Solomon?
A hemp chapter please!!!!! Saludos y gracias por los videos
I’m a new subscriber and I watched all of your episodes in one sitting! This channel is sooo educational. 200k+ subscribers are not enough!
Thank you so much! We are so grateful for your support!!
you have missed the sweetest most delicious part of this delicious fantastic plant ,
roasted green chickpeas in the pods ,
Yes you heard that right roasted chickpea pods the way it's done pods collected when they're green and roasted over open fire in a frying pan .
the roasted green pea pods sold in the streets of Bethlehem are generally roasted in the bread ovens .
Is the chickpeas in a
husk or pods ?
My grandfather was a teamster who drove horse-drawn combines in the Palouse wheat fields before the power combines came in. There was a photograph on the parlor wall in my grandparents house in Kansas taken of the combine in operation in Eastern Washington. On the slopes part of the team was driven to the upslope side, while the remainder of the team pulled the rig forward.
We grow chickpeas in our garden.
Lucky!!!
@@TrueFoodTV yea. We harvest them when there green and make a indian dish called kachai cholai. It's one of my favorite and I always look forward to the harvest each year because you can't buy green chickpeas at the store.
@arshdeep, How do you grow them in your garden, how much space do you need? I was wondering if I could grow some plants on my patio of my condo? Live in Ca. where we have drought conditions, always looking for something that doesn't need a lot of water. Thanks for any help or input ♥
@@ilenecashman7905 you can pretty much grow anything in pots, but I think the only issue with pot grown is that you won't get much of a harvest. There are lots of small space gardening tips on TH-cam, so just search it up. Good luck. I'm keen to try it too as we use a lot of chickpeas and pea flour. We're in South Africa, probably ideal for growing them.
@@Necronephilim, thank you.
The passion that you show in these videos have made you channel one of my have to watch every time I get a notification! Keep showing the love for all things food!
"WHERE'S THE DOG?...OH MY GOD, THE DOGS GONE?!" 😂😂
Hahaha
I am an Eritrean and I love chickpeas in Shiro (also known as Shiro wot by Ethiopians).
Haha hey that's one my favourite pulse it's really a treat here in INDIA.
You guys are TOPS for chickpeas! Can't wait to eat them in India one day. Now to decide in which dish(es)... ;)
@@TrueFoodTV Try Channa Battura !
The tender green chickpeas which you tasted are also a snack in India when they're in season. They are sold as bunches on the roadsides and in vegetable markets. It's a fun social activity to pick the pod, burst it and eat the chickpeas one by one.
Living in Goa,India, I also love black Chana as a South Indian Salad.
TRUE FOOD TV try the Indian black chick peas
In Syria we call Hummus مسبحة (Msabaha)
It’s my 2nd favorite breakfast condiment after لبنة (labneh)
Possible idea for future vids, but would you be able to do some episodes on the future of produce? Such as specific plants that help reduce topsoil erosion, up incoming new plant varieties, etc.
Great idea, Ryan. I'll start brainstorming about this. Any category of produce in particular that you're interested in?
TRUE FOOD TV , Maybe interesting topic on cover crops like clover and different grasses.
Are those fields mono-crops? Do they rotate and let the soil replenish? I think that should be it of every episode. How sustainable are the practices?
You are good journalist who are nice and full of energy but not to loud or annoying. Lot of American shows are so drastic and full of drama. Good job! Thanks again for nice episode.
Do sunflowers please! There are so many and they are awesome to grow! By the way Great video!
You got it!
The Arabic word for Chikpeas is a twist of the Hebrew word Hometz (Sour grain)
Ruth 2/14..
...."At mealtime Boaz said to her, “Come over here. Have some bread and dip it in the wine vinegar.”...Hometz was translated wrongly as wine vinegar although it is also wine vinegar in hebrew but not in this case
How does this channel not have more subscribers. Awesome video!
Because not many people are interested in farming/agriculture.
Little by little, I hope it catches on!! We're trying our best to excite people about where their food comes from.
@@TrueFoodTV It's a little scary how many people I have mentioned our garden to that did not realize that you can grow tomatoes from the seeds in another tomato.
@@TrueFoodTV I assume you only make videos about produce, are planning to expand to ASF ?
I'd really like to see inside the machine to see how it separates the peas from the plant. I'm a newbie eating chickpeas, so right now I buy them canned and I wash the salt and juice out in a colander, then I add them to my taco mix (sometimes). I switch them out with various beans I may use instead. The main ingredients are a small handful of chopped, roasted chicken, and a mix of just about any kind of chopped vegetables. I always use corn tortillas to avoid fat & salt. There's enough salt in the red salsa (or green). In the Mideast they use a pita and stuff it. They call it a sabich, I believe.
You do such an amazing job!! Thank you so much for your awesome videos!! ❤️
Thank you for watching!
I don't even know where this channel came from, just appeared on my feed. But since chana masala and falafel are two of my favourite foods, the cats will jump straight onto the counter to get at chickpeas while they are sitting in a bowl waiting to be cooked with and I used to have to almost fight my daughter when she was small to let me rinse the "chicken peas" before she tried to eat them straight out of the can, it's interesting to find out more info about these little bundles of yum. I also love the way food is able to be used to undermine prejudices, form common ground and goodwill. Very clever to talk about the way Syria came to the rescue of a fledgling American food industry when immigrant refugee tensions are running so high in the North Americican western world.
Thank you and your crew for another beautiful and informative video! I love hummus & would definitely love to try a green chickpea now 😄
I wish I had samples to give you all!
Longest hummus commercial I've ever seen. And I enjoyed every moment of it.
"Has Doug sprayed enough pesticide on his field to kill a pack of elephants in order for our precious hummus to be the hue we want?"
Great video!. I eat garbanzos very often and I apreciate your effort for making videos related to agricultural products. Greetings from Finland!
You makes farming exciting 😍
We had green chick peas in Malta one May on our honeymoon. The locals would sit around on their front steps and pick them growing wild along the streets and lanes. They are good.
What a cool memory!
Wow, I just think your amazing. You have such a clear voice and your great in front of the camera. And very informative
Love your videos! As you said in Mexico we know this fruit as a Garbanzo, We eat it when still fresh/green, we put it in to a "comal", add salt and let it brown, its delicious, unfortunately we just can eat from january to february. sorry for my english
I did not think you could get any better looking. I was so wrong. I hang on your every word. You are a 10.
I absolute hate beans since I was a baby, but totally love chickpeas: they grow like beans yet have this sort of nutty flavor to it, complex, mild and goes together with basically everything.
It's also known as Garbanzos in the Philippines
Obviously you were American colony no offense
@@mongolianbornaparte7217 no shit sherlock no offense
The only thing you should do is to know the history of Philippines. Philippines was under Spanish Crown. And, maybe, this is why "garbanzo" is more "philippine" than chickpea. That is the TRUE.
I absolutely love chickpeas. They go great almost anything! Soups, salads, stir frys, alone as a side dish and much more!
Great stuff but a question..how do they kill the weeds😏they are just pulled up no chemicals 🤔great video I've been making hummus since I was 19 56 now😍
Love how she documented would watch her videos all day
Woooow..so much deep information...just loved it...love from india
Thank you! I'm so glad!
At 8:41 I see dead weeds in with the dead dry chickpeas. Earlier I seen wheel tracks in the uncut chick peas. This is the tell tail sign that a herbicide like round-up was sprayed on the crop about 10 days earlier to prepare the field for harvest. I'm sure some will say the tracks are irrigation tracks, wrong. Those are sprayer tracks from a large boom sprayer. Spaying a field to prepare it for dry harvest is a common practice these days in commercial crops. It's not done to organic crops dry harvested like wheat, barley, etc. that I know of. I grew up on a farm, and have a 2 year degree in horticulture. I can spot the untold story on some of these type of videos. People think that spraying a field with round-up like herbicides in the spring to kill weeds is how the round-up like herbicides get in the food. It's the pre-harvest spraying for "dry harvest" that does it. We never did this to harvest the crops on our farm. When farmers grow for companies, the company tells you the days to plant and harvest. A farmer has to spray for dry harvest to meet that final "deadline" to be ready for the combine. Weeds and crop have to be dead and dry for that combine date. They do what the company tells them to do. These chickpeas were grown for Sabra.
Anyone else hear Suit and Jacket by Judah and the Lion playing in the background? So awesome to hear my favorite band playing in one of my favorite TH-camr's videos!
I have to admit I didn't know Judah and the Lion until we were looking for music and found this song -- it's awesome!
@@TrueFoodTV Thank you so much for the reply! You have such an amazing channel and it is really awesome to know that you read your comments and respond! And Judah and the Lion is awesome!
@@TrueFoodTV That into was the first thing I noticed. I said "Hey, I know that song!" Good job. :)
OMG what a fantastic channel!
Wow wonderful Video very informative thanks Nicole Jolly Good Job 😍👍
Thanks for watching!
Garbanzos are best green and fresh, raw or steamed in the pod, with lemon, salt and chili powder. They’re sweet and crispy. And I’m now craving them. I’m going to have to grow some.
what happen to the native american then..
First thing came to my mind!😥
lady amore Right. I appreciate these videos but presenting monocultural farming and the destruction of traditional farming and culture was beyond unimpressive
lady amore That's the problem with sponsored videos, you're not allowed to say the truth if it's not 100% positive
Search "Chief Joseph", "Wallowa Lake" in Northeast Otegon"
Oregon
Great video. I wondered if chickpea farmers spray the crop with a desiccant to help dry out the beans before they harvest. This video makes it seem unnecessary, but so many other crops get sprayed with glyphosate products just before they get harvested. I’d just like to know for sure as I mostly stick to organic products unless I’m sure about the harvest method.
You make such amazing content that it makes me wanna join you. 😭💕
I’m curious about how stevia is grown and refined.
this channel is so consistently informative. I only wish more channels had this standard of quality..
Spell Consistent
Me: T-R-U-E F-O-O-D T-V
🤗
@@TrueFoodTV thank you for the heart, such a pretty and charming host.
Actually in Mexico green chickpeas on the pod roasted and salted are a snack and they are good. Yes, you roast them on the pod them pick them out of the pod like sunflower seeds.
What a miraculous plant! ✨🙌✨
It is indeed!
its funny. I'm 55 and our house always had garbanzo beans in the pantry. We discovered greek food in the mid 80's and made hummus too. I had no idea that everyone else wasn't eating it till the 90's. Since I'm allergic to tahini I always make mine with avocado or olive oil.
that place must have been so beautiful as native land
In Mexico we will pick the garbanzos when they are still green. And put them in a pan and Add water and salt. It’s sooooo good.
2:47 wtf why are you saying that so cheerfully
Chickpea😍😍😍
* Just add to your salad
* eat it as Humus
* Make Falafel
* Make it into bread
* sprinkle it over rise
* Chickpeas+ Avocado,+beets+ Pumkin seeds_ and lots of olive Oil.. enjoy a great healthy salad
* and so much more .... Peace😍
Love it!!!
Did I do the Palouse right, Hon? ;)
@@TrueFoodTV Nailed it! You truly captured what many people overlook when driving through our golden hills!!! Thank you!
@@TrueFoodTV another fun thing with chickpeas, is that you can actually whip the fluid in the can they come in, due to the starches! Add some sugar, and you've got yourself chickpea vegan meringue. You should try it, it is a favorite in my family.😄
@@honlee9516 Yes! aquafaba!! I've not tried it myself but have heard about it.
@@TrueFoodTV I like to use it in savory cooking, as the bean flavor is a little over-bearing by itself or in cooked meringues. Love the videos as always!