British Chickpeas

British Chickpeas

Previous harvests haven't looked as perfect as their imported cousins, but that's not the case this year. And they taste as good as they look!

Cooking Dry Chickpeas

Soak the beans in plenty of cold water for at least 8 hours or overnight - add more water if the level gets low. Then drain and rinse well, cover with fresh water and bring to the boil.

These UK-grown chickpeas contain some discoloured darker chickpeas. Though the discolouration is cosmetic, if you prefer, you can pick these out between soaking and cooking (if you're making humous or similar there's really no need to do this.)

Simmer gently for about an hour until tender (don't let them boil or the beans may start to break up). You can add salt after about 30 mins of simmering, once the beans have started to soften, so that the salt can pass through the beans’ softened skin and bring out their flavour. Then drain and season, mash or add to your favourite recipe.

British Chickpea Recipe Ideas

There are so many ways to incorporate chickpeas into your meals! Toss them into a salad with any vinaigrette for an easy protein-packed bean salad, or roast the chickpeas and sprinkle over a salad to add texture and a nutty flavour.

You could purée them with olive oil, garlic, lemon juice, and tahini to make a quick and tasty hummus, add them to a soup or make falafel!