Bold Bean Queen Black Chickpeas
Smaller and darker than their beige-coloured cousins. These beauties have been simmered in a rich, thick stock and bring a deep, roasted flavour with a firm bite and a creamy centre. Their slightly thicker skin gives them an almost al dente texture. Slow-cook into something rich and savoury, confit until buttery soft or crisp them up as a crunchy topping.
These black chickpeas are especially popular in Indian cuisine and offer a different shape and taste compared to carlin peas or regular chickpeas. Their robust flavour pairs beautifully with rices, grains, pulses, and bold condiments like harissa, zoug, filfel chuma, and houmous. They also work well alongside smoked aubergine, grilled peppers, artichokes, whipped feta, pinsa, khobez bread or a slice of our Gluten Free Super Sourdough Loaf.
Our Innovation chef recommends using them in a Kala Chana curry, served with wholemeal roti, brown rice and aubergine pickle.
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Bold Bean Queen Black Chickpeas
Smaller and darker than their beige-coloured cousins. These beauties have been simmered in a rich, thick stock and bring a deep, roasted flavour with a firm bite and a creamy centre. Their slightly thicker skin gives them an almost al dente texture. Slow-cook into something rich and savoury, confit until buttery soft or crisp them up as a crunchy topping.
These black chickpeas are especially popular in Indian cuisine and offer a different shape and taste compared to carlin peas or regular chickpeas. Their robust flavour pairs beautifully with rices, grains, pulses, and bold condiments like harissa, zoug, filfel chuma, and houmous. They also work well alongside smoked aubergine, grilled peppers, artichokes, whipped feta, pinsa, khobez bread or a slice of our Gluten Free Super Sourdough Loaf.
Our Innovation chef recommends using them in a Kala Chana curry, served with wholemeal roti, brown rice and aubergine pickle.
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Description
Smaller and darker than their beige-coloured cousins. These beauties have been simmered in a rich, thick stock and bring a deep, roasted flavour with a firm bite and a creamy centre. Their slightly thicker skin gives them an almost al dente texture. Slow-cook into something rich and savoury, confit until buttery soft or crisp them up as a crunchy topping.
These black chickpeas are especially popular in Indian cuisine and offer a different shape and taste compared to carlin peas or regular chickpeas. Their robust flavour pairs beautifully with rices, grains, pulses, and bold condiments like harissa, zoug, filfel chuma, and houmous. They also work well alongside smoked aubergine, grilled peppers, artichokes, whipped feta, pinsa, khobez bread or a slice of our Gluten Free Super Sourdough Loaf.
Our Innovation chef recommends using them in a Kala Chana curry, served with wholemeal roti, brown rice and aubergine pickle.
