About a year ago, I started frequenting a discount grocery store in our area that tailors its inventory to its Latin American and Afro-Carribean clientele. This store carries a really interesting selection of produce and seasonings for international cooking, and it is always an education for me to browse there.
The most remarkable of my discoveries at this store has been the fresh chickpeas. I think it is very safe to say that I’ve never met a chickpea I don’t like. If you’d asked me, I would have told you that my chickpea world seemed pretty complete. My chickpeas either came dried, and I cooked them myself, or canned, in which case they had been previously dried and cooked. Fresh chickpeas are so different from dried chickpeas that I have a hard time considering them the same product. This contrast is probably analogous to the contrast between a green pea fresh from its pod and a dried split pea.