Chickpeas, also known as garbanzo beans, are a tasty and versatile legume that has been used in Middle Eastern and Mediterranean cooking for centuries. These certified organic chickpeas are grown in Victoria and are non-GMO.

They have a subtle, nutty flavour and creamy yet firm texture.  They retain their shape well when cooked and can be boiled or roasted, made into a savoury snack, added to salads, soups and hotpots or pureed for dips.

How to Use:

To prepare, soak in plenty of cold water for 8 hours or overnight. Rinse then bring to the boil and simmer for 60 to 90 minutes or until they break apart with a fork and are tender to eat.  Don’t add salt to the water when cooking as this can cause the ‘skin’ to become tough.

Using a pressure cooker will reduce the cooking time and there’s no need for presoaking.

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 them to a smooth creamy paste for hummus.  Try adding pumpkin, beetroot, caraway or cumin seeds.

Boiled chickpeas can be further roasted when cool to create a tasty snack.  Simply toss them in a little oil along with your favourite spices such as sumac, turmeric or chilli.  Spread them onto a baking tray and place in a medium oven until golden and crunchy.  Enjoy them warm or store them in an airtight container after cooling on a rack.  Roasted chickpeas are great in lunchboxes or for gluten free ‘croutons’ on salads.  They will store for up to a week.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.