Organic Chickpeas
£3.80
Smooth, creamy + nutty in flavour.
In stock
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Holy Hummus. These Pedrosillino variety chickpeas have a smooth, creamy and nutty flavour - making them a firm favourite amongst the hummus makes of the world. Try crisping them up for a hummus topper, croutons for soups or as the base for a warming curry.
Additive and preservative free.
Additional information
| Weight | .570 kg |
|---|---|
| Ingredients | organic chickpeas, water, salt |
| Nutritional Information | Nutritional Information per 100g/beans + stock |
Bold Bean Co.’s veg soup with crispy curried chickpeas
FOR THE SOUP
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4 tbsp coconut oil, ghee or olive oil
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1 large onion, roughly chopped
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800g mix of root veg like carrots, parsnips with sweet potatoes
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2 fat garlic cloves, roughly chopped
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Thumb of fresh ginger, finely grated or chopped
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1 tbsp curry powder
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1.5 litres veg stock or broth
FOR THE CHICKPEAS
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1 x 700g Organic Chickpeas, drained, rinsed and patted dry
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3 tbsp coconut or olive oil
- 1 tbsp curry powder
TO SERVE
- Yoghurt or coconut yoghurt
-
Fresh coriander or chopped chives
- optional red chilli flakes
Preheat the oven to 220°C and chop the parsnips and sweet potatoes/carrots into 4cm chunks ( I don’t peel the veg). Toss with 2 tbsp oil, 1tbsp curry powder and a pinch of salt. Spread them out as much as possible on a large tray and roast for 30 minutes until tender and caramelised.
Meanwhile, in a large pan, fry the onion, garlic, ginger and a pinch of salt very gently in the remaining 2 tbsp oil, stirring from time to time, until soft and golden, approx 15 minutes.
Add the roasted vegetables and stock to the onion mixture. Turn the heat up to bring to a simmer. Cook for about 10 minutes to allow the flavours to come together.
Meanwhile, make the crispy chickpeas. Heat 3 tbsp oil in a large frying pan and once shimmering, add the chickpeas and a good pinch of salt, being careful to stand back in case of spitting.
Fry for 6 minutes, stirring every so often, until crisp and golden. Add the curry powder and fry for another 2 minutes, stirring well to coat.
After the soup has had it’s 10 minutes of simmering, use a stick blender or food processor to blitz the soup, in batches, until smooth. Taste for seasoning before ladling into deep bowls and topping with the crispy chickpeas, yoghurt, fresh herbs and chilli flakes, if you like.
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