Grown by Henry Raker on the light Breckland soils of Norfolk. Great for making hummus, falafel, burgers, curries, soups, stews, sandwich fillings, and even cookie dough.
Chickpeas are a versatile and tasty legume, rich in fibre and protein. Just one cup provides almost one-third of an adult’s daily protein needs. They are also high in several key vitamins and minerals, such as molybdenum, manganese, folate, copper, phosphorus, iron, and zinc; vitamins C, E, and K.
Chickpeas may also help support blood sugar regulation, bone health, optimal blood pressure, heart health, mental health, regular digestion, satiety, and anemia. (Sources: Worlds Healthiest Foods and Medical News Today)
These chickpeas are dried and will require cooking before consumption.
First, soak the chickpeas in water for 6 hours. Pick out any discoloured chickpeas between soaking and cooking. Drain and use soaking liquid to water plants or the garden. Cover with water or stock, bring to the boil and simmer for around 50 minutes until the chickpeas are soft. Add more water if needed. The cooked beans can then be eaten or added to other dishes.
No Common Allergens
500g in compostable packaging