Goodness Chick Peas 500g

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See other products from Beans & Pulses

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 500g

Recipes

Recipe for humous - Mon 30th Nov 2009
Creamy hummous

* 350-400g dried chickpeas
* 2 to 3 cloves garlic
* 1 lemon squeezed
* 450g light tahini
* fresh parsley
* salt
* paprika

Soak the chick peas in a large pan with plenty of water for 2 or 3 hours. Bring them to the boil, skim off foam from surface occasionally, allow to boil gently for around one hour until the skins come off in your hand when you test it out with your fingers. Careful don't burn yourself here.

Drian the chickpeas (but save a little of the water, and put them into the food processor with garlic, lemon juice, the tahini and some of the warm cooking water. Just experiment with amounts. If it is too thick, add a little more water. Too runny, more cooked chick peas and tahini.

Add salt, lemon and garlic to taste.

Serve garnished with paprika and fresh parsley.
Reviewer's Name: Lesley from GoodnessDirect

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