Organic Chickpeas
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: Tip Chickpeas into a bowl and cover with cold water, and use plenty of water as they will swell as they soak. Leave overnight or for 8-12 hours to absorb water and swell. Adding bicarbonate of soda can help the soaking process. 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: Tip chickpeas into a saucepan and cover them with lots of cold water. Bring to a boil (again add bicarbonate of soda, if you like) Boil for 1 minute. Turn off the heat and leave to soak for 1 hour. Stove top cooking dried chickpeas: Drain your soaked chickpeas and tip them into a pan. Add cold water until you have twice the volume of the chickpeas. Bring the water to a boil, then turn the heat down and simmer the chickpeas for 45 mins or 1 hour. Taste to see if they are tender. If not, continue cooking, checking the tenderness every 10 mins. 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
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