Chickpeas

Sowed in March, harvested in late July

Natural drying, optical grading and cleaning, MAP packaging

Use: It is best to soak chickpeas for 12 hours, then cook for 1 ½ hours or more, or as desired. Salt when almost done. Check visually before cooking. Chickpeas are a perfect side dish to richly flavoured meat and fish dishes, and ideal in soups and purées.

Storage: Keep in cool, dry place, away from light or heat. Subject to loss of weight over time.