Chick Peas, also known as garbanzo beans, are a tasty and versatile legume that has been utilised in Middle Eastern and Mediterranean cookery for centuries. Chick Peas have a subtle, nutty flavour and creamy yet firm texture. They retain their shape well when cooked, and can be sprouted; boiled or roasted; made into a savoury snack; added to salads, soups, and hotpots; or pureed for dips.
|Serving size: 50 g|
Per 100 g
|Sodium||12 mg||24 mg|
|Dietary Fibre||6.1 g||12.2g|
Garbanzo Chick Peas.
No known Allergens. This product may contain traces of Allergens.
Country of Origin:
How to Use:
To prepare Chick Peas, first soak in plenty of cold water for 8 hours or overnight. Rinse thoroughly before bringing to boil in a pot of water at a ratio of 1:3. Let boil on medium heat for about 50 minutes, or until they will break apart with a fork and are tender to eat. Do not add salt to water as this can cause the ‘skin’ of pulses to become tough. Cooked whole Chick Peas are wonderful in salads, soups, curries and hotpots. Mashed chickpeas can be used to add body and flavour to savoury dishes. Or cool and puree to a smooth creamy paste for hummus; traditionally made with tahini – try adding pumpkin, beetroot, caraway or cumin seeds. Boiled Chick Peas can be further roasted when cool, to create a moreish snack. Simply toss them in a little oil to lightly coat, along with your favourite spices – try sumac, turmeric or chilli. Spread out on a baking tray and place in medium oven until golden and crunchy. Enjoy these scrumptious savoury roasted morsels while warm, or place in an airtight container after cooling on a rack. Yummy and convenient for lunchboxes, a salad topping, gluten free ‘croutons’, or entertaining; they will store for up to a week.
Store in an air tight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 24 months when stored as above. See Best Before date.