Chickpeas - Australian

Premium Australian chickpeas, also known as garbanzo beans, are a mild, nutty-flavored legume with a creamy yet firm texture. Perfect for sprouting, boiling, roasting, adding to salads, soups or puréeing for dips, these unpreserved beans pack a nutrient-dense punch and make a great addition to any dish.

How to use:

Firstly, you should soak the chickpeas for at least 8 hours or overnight in plenty of water before cooking them. You should thoroughly rinse the chickpeas before placing them in a pot of water at a ratio of 1:3. Boil in medium-high heat for about 50 minutes, until they are able to be broken apart with a fork and are tender to chew. It is important not to add salt to the water as this may cause the outer layer of chickpeas to become tough. You can use cooked whole chickpeas in salads, soups, curries, and hotpots. Chickpeas mashed can be used as a thickening agent for savory dishes as well as sweet desserts. The boiled chickpeas can be further roasted when cooled, to create a moreish snack that makes a satisfying meal. If you prefer, you can mix them with your favourite spices - such as sumac, turmeric or chilli - to lightly coat them. These gluten-free Chickpeas make a tasty and convenient addition to your lunchbox, salad toppings, or entertaining. They can be stored up to a week.

Ingredients: Australian Kabuli Chickpeas

Allergens: No allergens. May contain traces of allergens.

Shelf life: Up to 12 months if stored as per storage instructions. Always see best before date.