For most of my life, garbanzos or chickpeas were a “canned” ingredient. They came in tins floating in starchy water, and you drained and rinsed them before using in callos, menudo, hummus, etc. In the past 10 years or so, with travel to Europe and the Middle East, I noticed dried chickpeas more and more, and these could be reconstituted in a long soak in water, and used as you might canned chickpeas. But it was only last year that I had ever come across fresh chickpeas, at a specialty New York City grocer that was selling them still in their pods. It was last Fall, and apparently fresh chickpeas from California or Mexico are in season in the fall.
Similar to soybeans or edamame, these have a single or double chickpea in each pod, and you can eat them raw I suppose, they were mildly sweet and tasty, or blanched and enjoyed with some salt, or added to a variety of dishes that you might put beans into. They were a novelty for me, and beautiful to behold with their light green color that just made them look so fresh and appetizing.
We were in a rented service apartment at the time, so I don’t recall cooking them into a dish, we probably just ate most of them as is. :)