These delicious and tender chickpeas are the harvest of the fourth year of British production. Grown just outside Norwich in Norfolk, the weather has been especially kind to them - they ripened early and harvest was much more straightforward than in previous years.
Norfolk farmer Henry Raker harvested the first ever field-scale crop of British chickpeas on his Breckland farm in 2019. This year's crop was grown on a different farm (just outside Norwich) and harvested almost a month earlier than we've managed in previous years. Packed and ready for sale this is the best tasting crop we've ever had.
Cooking instructions
Soak the chickpeas for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the chickpeas are soft. Add more water if needed. To cook from dry in a pressure cooker put 500g in the cooker, cover with around 1.5 to 2 litres of water (or, better, stock) - depending on what you're planning to do with the chickpeas this is also a good time to add an onion, some garlic, possibly a chilli and other spices and herbs. Bring to pressure, cook for 20 minutes, leave to stand and cool.
Ingredients
Chickpeas
Allergy information
No Allergens
|
Typical values |
Per 100g |
|
Energy |
1,355kJ (320kcal) |
|
Fat |
5.4g |
|
of which saturates |
0.5g |
|
Carbohydrate |
49.6g |
|
of which sugars |
2.6g |
|
Fibre |
10.7g |
|
Protein |
21.3g |
|
Salt |
0g |
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Suitable for vegans and vegetarians