Goodness Chick Peas 3kg

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See other products from Beans & Pulses

A nutty flavoured pulse, chick peas are packed with vitamins, proteins and minerals and contain soluble fibre which can lower your cholesterol levels. Used in Mediterranean dishes, they can replace meat and be added to soups, salads and casseroles.

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Product Details

Humans have been cultivating chickpeas for over 7500 years. Chickpea remains of that age have been found in the Middle East.

Chickpeas usually look pale beige, though they are available in more colours. They look small and round with a pointed tip. They aren't actually peas at all, but the seed of a bush.

Cooking Instructions

Soak overnight. Bring to boil and simmer for approximately 2 hours.

Ingredients

Just chick peas and nothing else.

Nutritional Information

per 100g:
Energy 1362kJ/320kcal, Protein 20.2g, Carbohydrate 50.0g, Fat 5.7g.

Cautions

Packed in a factory that handles nuts.

Recipe

Hummus
Preparation time less than 30 mins
Cooking time 1 to 2 hours

This is a classic Greek dip that is now very popular here in the UK too.

Ingredients
125g/4oz dried chickpeas, soaked in water overnight
1 lemon, juice and zest
2 tbsp tahini
2 cloves garlic, peeled
120ml/4fl oz olive oil
salt
Method
1.Drain the chickpeas and put in a saucepan. Cover with water and bring to the boil. Boil until tender this can take 60 minutes or more depending on the age of the chickpeas. Don't add any salt to the water or the chickpeas will not soften.
2. Drain and cool. Put in a food processor with the garlic, lemon juice and zest, tahini and salt. Whiz together and pour in the olive oil as the motor is still running.
3. You want a smooth dip, so if necessary add some cold water, still with the motor running, until you get the consistency you want. Taste for flavour and if it tastes bland, add more salt.
4. Serve with hot pitta bread, vegetable crudités or with jacket potatoes.

Vegetarian

Customer reviews - Goodness Chick Peas 3kg

Reviews

Good, wholesome value for money! - Tue 11th Oct 2011
I made chorizo and chickpea stew and decided to use dried chickpeas as they were more economical and free of additives (as opposed to cooked, tinned chickpeas). For best results, soak the chickpeas overnight and boil it for about 1 hour depending on the volume of chickpeas. The chickpeas turned out really great in the stew. The chickpeas didn't disintegrate although I cooked the stew for about 1.5 hours on low heat. I'm very pleased with it!
Reviewer's Name: Lyn Tang

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