Chickpeas, also known as garbanzo beans, are a tasty and versatile legume that has been utilised in Middle Eastern and Mediterranean cookery for centuries. These certified organic chickpeas are grown in Victoria. They have no added preservatives and are non-GMO.
Chickpeas 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.

How to Use:

To prepare chickpeas, firstly 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 the water as this can cause the ‘skin’ of pulses to become tough. Cooked whole Chickpeas 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 chickpeas 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 such as sumac, turmeric or chilli. Spread out on a baking tray and place in a medium heat 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.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 18 months when stored as above. See Best Before date.

Images for illustrative purposes only.