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Chickpeas are back! The last of the most recent Norfolk chickpea harvest, there are very occasional stones in this batch so please check them over when soaking and cooking. These delicious and tender chickpeas are from a trial harvest from British production. Grown just outside Norwich in Norfolk, the weather was kind to them - they ripened early and harvest was more straightforward than in previous years. |
Norfolk farmer Henry Raker harvested the first ever field-scale crop of British chickpeas on his Breckland farm in 2019. This crop was grown on a different farm (just outside Norwich) and harvested almost a month earlier than we've managed in previous years. Packed and ready for sale this is the best tasting crop we've had.
Beetroot hummus with roasted lemon chickpeas
Black tahini, miso & kimchi hummus
Emmer & Fava Bean Sedani with Chickpeas and Leeks
Browse all our recipes for chickpeas
Soak the chickpeas for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the chickpeas are soft. Add more water if needed. To cook from dry in a pressure cooker put 500g in the cooker, cover with around 1.5 to 2 litres of water (or, better, stock) - depending on what you're planning to do with the chickpeas this is also a good time to add an onion, some garlic, possibly a chilli and other spices and herbs. Bring to pressure, cook for 20 minutes, leave to stand and cool.
Chickpeas
No Allergens
| Typical values | Per 100g |
| Energy | 1,405kJ (334kcal) |
| Fat | 5.4g |
| of which saturates | 0.9g |
| Carbohydrate | 46.5g |
| of which sugars | 3.2g |
| Fibre | 17.9g |
| Protein | 13.8g |
| Salt | 0.02g |
Suitable for vegans and vegetarians
