australian chickpeas

Thought to have originated in Afghanistan, Kabuli chickpeas are lighter coloured and larger than the only other variety - the Desi chickpea. Chickpeas are gluten-free and are considered a great source of zinc, folate and protein.

As with almost any legume, chickpeas are much better cooked from dry seed rather than from a can, as they have a sweeter flavour and creamier texture.

Kabul chickpeas are a great companion to fetta, mint, tomatoes and lamb. Dry chickpeas need to be soaked for a minimum of six hours and take around 1-2 hours to cook.

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