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Eumarrah Hobart |
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A TASTY LEGUME ALSO KNOWN AS GARBANZO BEANS
Popular in Mediterranean and Middle Eastern cooking for centuries. They have a subtle, nutty flavour and creamy yet firm texture. A good source of folic acid, calcium, iron, zinc and magnesium.
HOW TO USE
> Best known for use in hummus and falafel, they are also great in curries, soups, salads, dips and stews. Can also be sprouted.
> Cooked chickpeas can be tossed in a little oil and roasted with your favourite spices (such as cumin, turmeric or chilli) or herbs. Once golden and crunchy, they make a great snack or salad/soup topping!
> Soak: Rinse and soak for 8 hours or overnight.
> Cook: Bring to boil and simmer for about 50min or until tender. 1 cup chickpeas to 3 cups water.
Product should last up to 18 months if stored in an airtight container in a cool dark area.
Country of origin: Australia 100%
Nutrition info per 100g: Energy 543 kJ; Protein 17.7 g; Total Fat 2.6 g; -Saturated 0.4 g; Carbohydrate 16 g; -Sugars 0.8 g; Sodium 10 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
