Medium chickpeas for soups, stews, spreads and everyday side dishes.

Preparation: Rinse and soak for 6–8 hours in the fridge. Drain, cover with fresh water, bring to the boil and cook for about 40–60 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: 100% medium chickpeas 8+.

Country of production: Ukraine.

Nutrition per 100 g:
Protein: 19 g.
Fat: 6 g.
Carbohydrates: 61 g.
Energy: 364 kcal.