• • AKSOY Dry Chickpeas:

    • Premium Quality Dry Chickpeas produced in Turkey.
    • Our Chickpeas are a plentiful source of protein, vitamins (A, E & C), and fibre. Our chickpeas are rich in folate, iron and potassium, providing you with nourishment alongside great flavour.
    • Sustainably sourced, suitable for vegans & vegetarians.
    • Stored in our NEW resealable pouch for longer freshness and quality.
    • Cooking time: about 45 mins.
    • Available in: 1KG, 1.25KG, 2.5KG, 5KG, 10KG, 25KG up to 1 Pallet. Save more when you buy in bulk!

    Macronutrient Breakdown (per 100g):

    • Calories: 359 kcal
    • Protein: 19.2 grams
    • Carbohydrates: 56.7 grams
    • Fiber: 17.2 grams
    • Fat: 6.2 grams
    

    Chickpeas, Also Known As Garbanzo Beans

    Chickpeas have been grown and eaten in Middle Eastern countries for thousands of years.

    As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease.

    Additionally, this legume is high in protein and makes an excellent replacement for meat in many vegetarian and vegan dishes.

    How to Cook Dried Chickpeas

    Three methods we use in the kitchen;

     

    • Long soak and simmer on the stovetop, which takes about 10 hours or overnight plus 2 hours
    • Quick soak and simmer on the stove, which takes about 3 hours
    • In the Slow Cooker, 4 hours on high heat or 8 hours on low heat
    • In a pressure cooker (like an Instant Pot), about 1 hour

     

    Note: Dried chickpeas triple in size when cooked. So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.

    For the long soak method, add the chickpeas to a large bowl and cover them with several inches of water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the chickpeas for 8 hours or overnight. After, drain and rinse them well.

    Add them to a large pot, cover it with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 ½ to 2 hours.

    When simmering, you can keep the pot lid off or on, but slightly ajar (allowing some steam to escape while cooking).
    

    How to Make Hummus

    Preparation time: 30min, plus overnight soaking | Cooking time: about 1 1⁄2 hours | Serves: 4

    Ingredients : 200g Aksoy Dried Chickpeas, 4 garlic cloves, crushed, 1⁄2 tsp ground cumin, 60ml tahini (sesame seed paste), 2 tbsp sesame oil, 60ml lemon juice

    1 tbsp ground sumac, 1⁄2 tsp dried chilli (red pepper) flakes, 6 flat-leaf parsley sprigs, 2 tbsp olive oil

     

    • Drain the soaked Aksoy chickpeas then cook in a pan of simmering water until soft, about 1 1⁄2hours. Drain and let cool, then remove the skins.
    • Mash the chickpeas with the crushed garlic, cumin and 1⁄2 teaspoon salt either with a fork or in a food processor.
    • In a separate bowl, whisk the tahini, sesame oil and lemon juice, then add to the chickpea mash gradually, making sure all is smooth and well combined. If you prefer amore runny consistency, add a small amount of water to loosen the hummus.
    • Divide among serving plates, sprinkle with Aksoy Sumac, Aksoy Red Pepper Flakes and parsley, then drizzle with olive oil and serve.

     

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