Fresh Chickpeas

I'm seeing these at more and more markets: fresh chickpeas. Not tan garbanzo beans in a can, but pale green chickpeas in their parchment-like sightly fuzzy green pods. Shell them and use them like green peas - they are starchier and take just a moment longer to cook - or simply toss the entire pods in a hot pan, salt, and let people try to be patient enough to not burn their fingers as they eat them with these Pan-Charred Chickpeas. It's a favorite activity as our house.