Chickpeas Organic

To prepare chickpeas, first 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 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 - try sumac, paprika, turmeric or chilli. Spread out on a baking tray and place in medium 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.

	Avg Quantity per 50g serving	Avg Quantity per 100g
Energy	709 kJ/ 168 kcal	1418 kJ/ 336 kcal
Fat, Total - saturated	2.7 g 0.5 g	5.4 g 1.0 g
Carbohydrates - sugars	22.6 g 1.3 g	45.2 g 2.6 g
Fibre	5.4 g	10.7 g
Protein	10.7 g	21.4 g
Salt	0.01 g	0.01 g

Store in an air tight container in a cool, dry place, away from direct sunlight.

Up to 24 months when stored as above.