Description
Organic chickpeas, also known as garbanzos, are an extremely versatile legume with a mild nutty flavour. They are high in protein, fibre, folate, iron, B vitamins and minerals. Chickpeas are low GI and perfect for making hummus, soups, curries, salads, rice and pasta dishes. Chickpeas need to be soaked prior to cooking.
HOW TO USE
Always soak?chickpeas prior to cooking, as it reduces naturally occuring enzymes that inhibit digestion and helps your body absorb the nutrients. Ideally soak your?chickpeas overnight (8 hours) but at least a minimum of 6 hours.
When soaking make sure you add 3-4x the water to beans, and in a large bowl as the?chickpeas will double in size. Drain and rinse them before cooking.
To cook, add your rinsed?chickpeas with fresh water (ratio 1:3) into a pot and bring to the boil. Reduce to a simmer for 60-90 minutes or until soft and tender. For softer chickpeas, add a pinch of bicarb soda as this will help breakdown the skins and creates a smoother texture.
Drain and rinse the chickpeas. You can now add these directly into the dish you desire, refrigerate the beans?and use in 2 days, or freeze them for up to 3 months (this is an easy way to have pre-prepared?chickpeas ready).
1 cup?dry?chickpeas = approx?3 cups cooked
Origin: Australia
Ingredients: organic chickpeas
Allergens: no known. May contain traces of gluten, sesame seeds, soy and tree nuts
Nutritional Table
Average per 100g
Energy (kj) 1582
Protein (g) 20.5
Total Fat (g) 6
Saturated (g) 0.6
Carbohydrates (g) 63
Sugars (g) 10.7
Sodium (mg) 24
Fibre (g) 12.2
