This and the following two posts are about a legume. First, a minor reminiscence. Then a couple of unexpected cookie recipes. Basically three posts in which The Object at Hand amounts to just a can of beans.
Back in 1970 my parents took us kids to visit our grandmothers for the first time. We were living in familial isolation in the middle of the U.S. and my two grandmothers were in northern Europe and the Middle East. This story originated at the southern branch of the family.
One food that was new to my mother and us kids was “tahina hatzelem” (my best guess at spelling a foreign phrase I hadn’t heard since childhood.) It was decades later that I learned that in the U.S. this sesame and eggplant paste is known by its Arabic name: “Baba ganoush.”
But back in 1970: We had returned home and my mother wanted to make it. She had no trouble finding the eggplant and sesame paste. But it took her weeks of trolling all the grocery stores to find chick peas. She would search the aisles, and then ask someone. No one seemed to have ever heard of chick peas. Until she went to one smaller market, and a stock boy with an Spanish accent (near as my German accented mother could tell) overheard her ask the manager. After the manager said they didn’t have them, the stock boy suggested that she ask for “Garbanzo Beans.” The manager lit up, and told her where to find them. My mother was both amused and appalled at the absurd name; she felt that foods should have polite and respectable names.
But every summer from then until I moved out (and probably after that) my mother would make a batch of this yummy dip, liberally topped with paprika. This is my earliest association with the Garbanzo.