Organic Chickpeas

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Organic chickpeas are high in protein, vitamin B and iron. Incredibly versatile, they are an important ingredient in Indian and Middle Eastern cuisine, as well as being a moreish addition to soups and salads.

Slow soaking dried chickpeas: 

  1. Tip Chickpeas into a bowl and cover with cold water, and use plenty of water as they will swell as they soak. 

  2. Leave overnight or for 8-12 hours to absorb water and swell. Adding bicarbonate of soda can help the soaking process. 

  3. It will soften the skins and, if you are making hummus, give a lighter, smoother result. Use 1 tbsp per 500g dried chickpeas.

Quick soaking dried chickpeas: 

  1. Tip chickpeas into a saucepan and cover them with lots of cold water. 

  2. Bring to a boil (again add bicarbonate of soda, if you like)

  3. Boil for 1 minute. 

  4. Turn off the heat and leave to soak for 1 hour.

Stove top cooking dried chickpeas:

  1. Drain your soaked chickpeas and tip them into a pan. 

  2. Add cold water until you have twice the volume of the chickpeas. 

  3. Bring the water to a boil, then turn the heat down and simmer the chickpeas for 45 mins or 1 hour. 

  4. Taste to see if they are tender. If not, continue cooking, checking the tenderness every 10 mins. 

  5. Drain.

General Information

Country of Origin

Turkey

How to store

Airtight container in cool dry place

Ingredients

Organic Chickpeas

Allergens

None

Diet Suitability

Vegan

Shelf Life

18 months

Packing

Paper bag

Nutritional Information

Typical Values

100g

Energy

1470KJ, 364Kcal

Fat

6.04

of which Saturates

0.63

Carbohydrates

60.65

of which Sugars

10.7

Fibre

17.4

Protein

19.3

Salt

0.06

PLEASE NOTE

Packed in an environment that also handles nuts, mustard, celery, soya, gluten, sesame, sulphites and milk

Kraft Paper Bags

Resealable Kraft Pouches

Clear Glass Jars

Clear Glass Bottles

Organic Cotton Bags*

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