Chickpeas, also known as garbanzo beans, ceci beans and chana, are popular in the mediterranean and middle east. They have a lovely nutty flavour and buttery texture and are an excellent vegan and gluten-free source of protein and fibre as they contain high levels of iron, vitamin B-6, and magnesium.
The most common type of chickpea is round and beige, but they can also be black, green or red.
By buying and cooking with dried chickpeas rather than canned chickpeas, you will not only enjoy a much nicer taste after they have been cooked, but you'll also save money!
Cooking with Chickpeas
Soak the beans in plenty of cold water for at least 8 hours or overnight - add more water if the level gets low.Then drain and rinse well, cover with fresh water and bring to the boil. Simmer gently for about an hour until tender (don't let them boil or the beans may start to break up). You can add salt after about 30 mins of simmering, once the beans have started to soften, so that the salt can pass through the beans’ softened skin and bring out their flavour. Then drain and season, mash or add to your favourite recipe.
There are so many ways to incorporate chickpeas into your meals! Toss them into a salad with any vinaigrette for an easy protein-packed bean salad, or roast the chickpeas and sprinkle over a salad to add texture and a nutty flavour. You could purée them with olive oil, garlic, lemon juice, and tahini to make a quick and tasty hummus, add them to a soup or use to make a falafel. Chickpea flour is also popular in gluten-free baking.
Chickpeas - Organic
Ingredients: Organic chickpeas
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.