$6.00 / 650g
Yorke Peninsula, South Australia
Our kabuli chickpeas are the bigger boys of the chickpea world, compared with the smallerdesi (which are the little Indian variety). Chickpeas need to be soaked overnight in plenty of cold water. For cooking, discard the soak water and add 3 times their volume of cold water, bring to the boil and simmer for 40-45 minsor until al dente. Chickpeas make a great addition to summer salads, pasta dishes, winter braises and soups and can be sprouted (or cooked) to make hummus.
2013 delicious Produce Awards national finalist.
