Chickpeas 1kg Bag by TRS
- Medium sized, yellow bumpy-shaped pulse.
- Popular in Mediterranean, North African and Indian cuisine.
- The main ingredient used in making hummus.
- Regular chickpeas have a mild, nutty flavour.
- High in protein, phosphorus, calcium & iron.
- Also available in a regular-sized 2kg bag.
The yellow chickpea (also known as Kabuli) is the most commonly recognised chickpea. It has a shinier skin than the smaller
brown chickpea and a milder flavour.
Regular chickpeas can be used in curries, soups and salads. They can be stewed with meats like chicken and fish. These chickpeas are also the main ingredient of hummus (a creamy dip made from chickpeas, tahini, garlic, oil and lemon juice). Chickpeas also make tasty side dishes. They could be mixed with cous cous or tiny grains like quinoa or amaranth then dressed with oil and spices.
How to Cook Chickpeas
We recommend soaking chick peas overnight to soften them, unless you use a pressure cooker (see below).
After soaking, add the chickpeas to boiling water. They will take about an hour to cook. If you want them really soft, leave them simmering for another half hour or so.
When using a pressure cooker, soaking is optional. If you soak them, chickpeas will be soft and ready in after about 15-20 minutes of pressure cooking, or around 45 minutes if you don't soak them.
Sprouting chickpeas
We have successfully sprouted these chickpeas. Use a
germinator for best effect, and harvest after around 4-5 days.
Ingredients:
Chickpeas.
For more information on our ingredients policy please see here
