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All of our products are certified organic GB-04-ORG.
Chickpea (Cicer arietinu) is a member of the legume, pea, or pulse family, ''Fabaceae”, also called Leguminosae. Remains of chickpeas from 7,500 years ago have been found in the Middle East where they are thought to originate. There are two main types of chickpeas grown today the “Desi” and “Kabuli”. Desi are smaller and usually darker in colour and Kabuli are what you would recognize as the common chickpea. Both are delicious!
Chickpeas can be cooked or sprouted and used in raw dishes.
To sprout just soak for 1-2 days until the sprouts show. Change water after 24 hrs.
1. Soak overnight before use.
2. Use a ratio of 1 cup (200g) of Chickpeas to 2 cups (500 ml) of water.
3. Using a pot bring to the boil, reduce heat, cover then leave to simmer for 30-40 mins.
4. With the heat switched off add sea salt, cayenne pepper and herbs to flavour.