Fresh Garbanzos a Healthy Mexican Snack

According to the Organization for Economic Cooperation and Development, in 2010, 69.5% of the Mexican population aged 15 or older is overweight or obese-the highest rate in the world. Little wonder then that a huge percentage of that country’s ever-growing population has a penchant for unhealthy snacks like fried pork skins (chicharrones), braised pork (carnitas) consumed with corn tortillas, fried tacos, corn kernels with sour cream and mayonnaise, pork tortas/sandwiches, hamburgers, quesadillas, pizza, potato chips, duros/fried salted puffed wheat, churros, sweet breads/pan dulce, cakes, and pastries, sodas, and ice cream. However, for a few months of the year, whether they realize or even care about its nutritional benefits or not, millions of Mexicans traditionally crave and enjoy snacking on a food product that is decidedly healthy, fresh garbanzo beans.

You see, for about two months each in the spring and in the late fall/early winter fresh garbanzos, aka chickpeas, are available in many parts of Mexico. In the small town that I live in, Churintzio, that is located in the state of Michoacan, in those time periods pick-up trucks loaded with the beans (which are really peas) still on their branches and that are tied up in bundles representing a unit of measurement called “robas,” go up and down its mostly narrow and winding streets doing a brisk business in selling those healthy and delicious legumes. In November and December, when the weather can be quite cool, multiple street vendors by the town’s plaza sell steamed garbanzos still in their pods.

In this part of Mexico, the vast majority of garbanzo afficionados prefer to eat them raw and unseasoned, adroitly popping the normally one or two peas from out of their fuzzy pods. Also popular here and in some other regions of Mexico is to, as mentioned previously, either steam them or to (my preferred method as they take on a smoky flavor) dry roast them and then top them only with salt. Elsewhere, like in the state of Guanajuato in addition to salt they may be seasoned with fresh lime juice and ground chile.

Just as there is a world of difference between eating a healthy snack like garbanzos as opposed to gorging away on greasy, high caloric, and fat laden fried foods, in terms of texture, taste, appearance, and nutritional value fresh garbanzos compared to canned or dried ones are light years apart. The fresh are colorful, ranging from pale green to apple green and even brighten when cooked. Their texture is tender, firm, crisp, and crunchy while their flavor is English pea-like, slightly sweet, and nutty. Whereas, the canned or dried garbanzos are pale, dense, very shriveled, and starchy.

Yet, unbeknownst to most Mexicans unlike their typical fare, these delicious and appetizing fresh snacks score quite high in nutritional value. They are high in protein, soluble and insoluble fibre, complex carbohydrates, calcium (the equivalent of yoghurt), the amino acid tryptophan, the trace mineral molybdendum, and folic acid, and are “nutrient dense,” containing good amounts of vitamins A, C, and E, potassium, magnesium, iron, manganese, copper, and zinc. Moreover, they are low in fat, sodium, and cholesterol. If eaten in moderation, which is not the norm in my part of Mexico, the caloric intake is quite manageable being approximately 120 calories per ˝ cup. In a country where the rates of heart disease, high blood pressure, and diabetes are soaring, it is somewhat ironic that the popular garbanzos (especially if part of a balanced diet and exercise regimen) can be instrumental in reducing cholesterol, lowering blood pressure, combatting immune related problems, and stabilizing or even improving blood sugar levels.

However, like virtually all food products, there are potential health hazards that may be associated with them. Some people may may have allergic reactions to garbanzos. Also, if eaten in excessive amounts, they may result in the development of gout or the formation of kidney stones as they contain purines, a naturally occurring substance, as that may lead to an increase in uric acid in the body.

As in most things Mexican, the preparing of fresh garbanzos to be eaten at home is usually also a good source of extended socialization. To remove the pods from the branches- the branches are frequently used as a food supply for cattle and burros-is somewhat labor intensive. Consequently, their removal oftentimes turns into a family project with lots of lively conversation among primarily grandmothers, mothers, and their children. However, I am quite certain that part of the conversation is never that once the fresh garbanzos are no longer in season and will no longer be available for many months what other healthy and nutritional snacks as a substitute could be consumed by the family! Especially, not when there are always accessible chicharrones, carnitas, duros, potato chips, sodas, pan dulce, Bimbo pastries...