In California it's been pretty easy to find fresh garbanzos lately in Latin American groceries or even some supermarkets. These are from the farm. You can treat them just like edamame. Or - they can be lightly steamed or sautéed in the shell, then the shell dusted with chile/lime/salt powder. You pop the garabanzo - the ceci, if you're Italian - into your mouth taking some of the spice with it. You can also spritz with lime then sprinkle with chili powder and salt.
Uncooked, the beans taste a bit like fresh sweet peas. Unlike peas, they can hold their sweetness and stay fresh in the fridge for over a week. Also, unlike peas, you only get one or two per pod. One of the reasons some foods just don't easily make it to restaurant plates is that they're labor intense, like these. However the sweet, springlike flavor makes the work worthwhile. Use them lightly cooked or uncooked wherever peas might be good: risotto, seafood salad, pasta, etcetera. They also make a nice edible garnish. Green hummus is also made with these. It will have quite a different primavera sort of taste than what you get with mature beans.
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