Kabuli Chickpeas
Harvest Date: March 2011
*Premium Organic Produce *New Season *Australian Grown
Pulses don’t come any fresher than the new season’s Nolans Road Kabuli Chickpeas. They are the 2011 harvest and grown on a certified organic* farm in South Australia’s Limestone Coast in fertile, nutrient-rich, healthy soils which are particularly suited to the production of leguminous plants. While pulses are sold dried, the closer they are to their harvest date the more nutrition they have, the better they cook and the more delicious they taste. Nolans Road chickpeas come fresh from the grower to you.
A favourite of the Mediterranean region, the large, creamy-coloured Kabuli variety is renowned for its wonderful nutty, smooth flavour. Chickpeas are delicious in stews and salads or simply tossed with good quality extra virgin olive oil and fresh herbs. Or treat yourself to homemade hummus.
To prepare, soak overnight in at least twice their volume of cold water. Drain and inspect. Remove any grit and little stones. Cover the chickpeas with twice the volume of fresh cold water, bring to the boil and simmer very gently until tender – approximately one hour. Do not add salt until cooked. If using them cold, leave them to cool in the cooking water before draining so the skins don’t go hard. It is not necessary to remove the opaque outer skin that is loosened in cooking, but if you’re making hummus and you’ve got the patience, slipping them off will reward with an impressively smooth result. For quicker removal, try gently rubbing the skins off the cooked chickpeas in a tea towel, as you would for removing the skins off hazelnuts. Cooked chickpeas freeze well in their cooking water.
Chickpeas are a very good source of carbohydrate and protein, high in fibre, cholestrol-free and low in fat.
Available for retail in 500g packs.
* NASAA Certified Organic 5171P
