Large chickpeas with a nutty flavour for hummus, salads and baked snacks.

Preparation: Rinse and soak for 10–12 hours in the fridge. Drain, cover with fresh water, bring to the boil and cook for about 60–90 minutes until fully tender. For hummus, the chickpeas should mash easily.

Meal ideas:

• Hummus: blend very soft cooked chickpeas with tahini, lemon juice, garlic and water until creamy.
• Curry: add cooked chickpeas to a coconut milk, tomato and spice sauce.
• Salad: combine with cucumber, tomatoes, herbs and lemon dressing.
• Baked snack: drain and dry cooked chickpeas, season and bake to your preferred texture.
• Spread: roughly mash cooked chickpeas with roasted pepper, olive oil and lemon.

Ingredients: Chickpeas.

Nutrition per 100 g:
Protein: 20.1 g.
Fat: 4.32 g.
Carbohydrates: 60.2 g.
Energy: 378 kcal / 1582 kJ.