From Falafels and Humus to Stews and Curries, the Chickpeas’ culinary use by cultures the world over is a testament to its incredible versatility. This legume has been around for a long time, some evidence shows even as far back as 7500 years. Their high protein content also make them an important meat-free alternative as well as being packed with many other vitamins, minerals and antioxidants including;  Calcium, Iron, B Vitamins, Vitamin C, Selenium and Beta carotene to name a few.

How to cook:

Rinse and Soak over night

Bring to boil and simmer, covered, for between 60 to 90 mins (until tender).*

*use a pressure cooker / instapot to cook in a fracture of the time.