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

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: < kzfaq.info/get/bejne/jrGAoZyYmrPYgIk.html >

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.

I'm proud to hear that as a syrian man, thank you very much, we all love hummus

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.

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

How does sesame grow? An essential ingredient in hummus!

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.

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.

Sun-dried tomatoes are basically tomato raisins. Since we call sun-dried cranberries craisins, I am going to start calling sun-dried tomatoes "tomaisins"

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.

I just love this show. I get so excited every time I get a notification for a new episode

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...

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.

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. >>> kzfaq.info/get/bejne/ebh1itF83bzFfIk.html

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.

“Where’s the dog!?!!” “Oh my god he dog gone!!” 😂 lol

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.)

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.

I love your showmanship! We don't see it as much in 2018 anymore KUDOS

"while my cameraman is being choked..." 😂😂😂

This is one of my fav series on KZfaq! Thank you so much for filming the series. It makes me appreciate my food more knowing how hard these farmers work 🙏🏼

Yeah, about those weeds, are these farmers using the Bayer/Monsanto solution? If so how much toxic glyphosate ends up in the hummus?

5 stars for your amazing camera shots⭐️⭐️⭐️⭐️⭐️

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.

In germany it's called Kichererbse which means giggle pea

"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?"

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 :)

Try some exotic fruits next!! Starfruit, dragon fruit, lychee, etc!!

that place must have been so beautiful as native land

"Where's the dog?! Oh my God, the dog's gone!!" 😂😂😂

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.

Longest hummus commercial I've ever seen. And I enjoyed every moment of it.

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 💜

This channel should get more recognition than what it has.

Every time I watch you, I end up binge watching the channel ♥️🥰

In Syria we call Hummus مسبحة (Msabaha) It’s my 2nd favorite breakfast condiment after لبنة (labneh)

A hemp chapter please!!!!! Saludos y gracias por los videos

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 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!

When I see a monoculture like this I want to cry. This type of farming system is not even close to Sustainable. The soil will turn into dirt in not even 50 years

Our Queen is back.... Yeeeeee

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?!" 😂😂

Great video!. I eat garbanzos very often and I apreciate your effort for making videos related to agricultural products. Greetings from Finland!

Haha hey that's one my favourite pulse it's really a treat here in INDIA.

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...

We grow chickpeas in our garden.

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!

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!!

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 did not think you could get any better looking. I was so wrong. I hang on your every word. You are a 10.

I am an Eritrean and I love chickpeas in Shiro (also known as Shiro wot by Ethiopians).

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 ?

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?

Wow, I just think your amazing. You have such a clear voice and your great in front of the camera. And very informative

Until my 25-26 year on this planet, I'd never even heard about chickpeas. Now I consume copious amounts in the form of course of hummus 😂

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.

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.

Do sunflowers please! There are so many and they are awesome to grow! By the way Great video!

Love how she documented would watch her videos all day

You do such an amazing job!! Thank you so much for your awesome videos!! ❤️

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!

How does this channel not have more subscribers. Awesome video!

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.

You makes farming exciting 😍

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😍

It's also known as Garbanzos in the Philippines

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.

Thank you and your crew for another beautiful and informative video! I love hummus & would definitely love to try a green chickpea now 😄

Enjoyed seeing this as I farm not far from where this was filmed.Tried growing them once but unfortunately deer and elk love them too, and destroyed my crop.

Woooow..so much deep information...just loved it...love from india

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.

You make such amazing content that it makes me wanna join you. 😭💕

I absolutely love this show so incredibly informative and as a Chef it is inspiring 😉

Spell Consistent Me: T-R-U-E F-O-O-D T-V

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.

I’m curious about how stevia is grown and refined.

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

Wow wonderful Video very informative thanks Nicole Jolly Good Job 😍👍

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.

Too bad you didn't put my joke in the script 😂

this channel is so consistently informative. I only wish more channels had this standard of quality..

what happen to the native american then..

The landscapes are incredible.

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 KZfaqr's videos!

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

2:47 wtf why are you saying that so cheerfully

I absolutely love chickpeas. They go great almost anything! Soups, salads, stir frys, alone as a side dish and much more!

What a miraculous plant! ✨🙌✨

Q: What's the difference between a chickpea and a garbanzo bean? A: I've never had a garbanzo bean on my face...

Hello, 😊 to have my own farm is my greatest dream.

New York City, and many places on the east coast have large Puerto Rican populations who consume the garbanzo bean in great quantity. That population has brought the word and the delicious garbanzo to our plate.

Love it!!!

Everything about "How does it grow " lovee it !! ~