British Chickpeas
Hodmedod's British Pulses & Grains
Sorry, not available right now
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Sorry, we've sold out of our 2019 crop of British-grown chickpeas and are busy getting the new 2020 harvest cleaned and ready for sale. In the meantime try our Carlin Peas, Britain's traditional alternative to chickpeas? With a superb nutty flavour and texture they're an excellent substitute for chickpeas. Sign up to our monthly newsletter for regular news, recipes and offers on our British-grown pulses, grains, seeds and more. |
Norfolk farmer Henry Raker harvested the first ever field-scale crop of British chickpeas in 2019. This year's crop was harvested in September and will be available soo.
Recipes for Chickpeas
Previously we've recommended substituting British-grown carlin peas for chickpeas in any recipe. We don't have any recipes specifically calling for chickpeas yet, but now why not use our chickpeas as an alternative in our carlin peas recipes?
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Cooking instructions
Soak the chickpeas for 6 hours. This first UK-grown trial crop of chickpeas may contain occasional discoloured chickpeas – we recommend picking these out between soaking and cooking.
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.
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Ingredients
Chickpeas
Allergy information
No Allergens
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Typical values Per 100g Energy 1,355kJ (320kcal) Fat 5.4g of which saturates 0.5g Carbohydrate 49.6g of which sugars 2.6g Fibre 10.7g Protein 21.3g Salt 0g -
Suitable for vegans and vegetarians
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Botanical Blend #2 - Meadow
£29.99 £35.99
| 14 grains, seeds, pulses and flowers reflecting the diversity of crop and wild plants one might find in and by a field. |
Created by Vanessa Kimbell of the Sourdough School and blended here at the Bean Store from grains and seeds grown by UK farmers, this botanical base mix is designed for home milling and use in sweet and savoury sourdough baking.
Botanical Blend No2 is the first of several blends we plan to offer, all are the culmination of years of research by Vanessa into the workings of the gut microbiome, the process of wild yeast fermentation and the art of baking for flavour and nutrition. They reflect the diversity we need to see in fields and in our diets.
Any home baker can mill and add the blend to their bakes, bringing extra fragrance, flavour and nutrition. However, the blend is best used in conjunction with The Sourdough School: Sweet Baking which can be bought separately (with a £5 Hodmedod voucher) or with the blend (without a Hodmedod voucher, but with a £6 discount).
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This mix has been created for home milling and baking, every box of Botanical Blend No2 - Meadow comes with a printed information sheet from the Sourdough School. You can download the information sheet here.
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Ingredients
Spelt, Einkorn, Emmer, Rye, Barley, Naked Oats, Poppy Seeds, Buckwheat, Linseed, Peas, Nettle, Cornflower, Rose Petal, Mallow Flower
Allergy advice
For allergens, including cereals containing gluten, see ingredients in bold.
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Typical values Per 100g Energy 1,455kJ (339kcal) Fat 3.6g of which saturates 0.5g Carbohydrate 40.1g of which sugars 1.2g Fibre 11.2g Protein 15.4g Salt <0.02g -
Suitable for vegans and vegetarians
Wheat Grain, Organic Wholegrain
Hodmedod's British Pulses & Grains
£1.49 £2.69
Wheat is one of the most common foods but whole wheat grains - sometimes known as wheatberries - are surprisingly rarely used. They're a versatile, tasty and nutritious ingredient that brings the full flavour of wheat, whether used whole or freshly milled.
The grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.
Our current batch of wheat is from a crop of Paragon variety, a spring wheat variety well suited for bread-making, being relatively hard / high in protein. It works best with a long fermentation for sourdough baking.
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Add cooked wheatberries - or if cooking time allows, dry grains - to soups, stews and casseroles.
Use cooked or toasted grains as the basis for or tasty addition to salads.
Mill uncooked grains to produce a tasty and versatile flour.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Wheat Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values Per 100g, raw whole grains Energy 1331kJ (318kcal) Fat 2.1g of which saturates 0.3g Carbohydrate 64.8g of which sugars 2.1g Fibre 9.6g Protein 10.5g Salt <0.01g -
Suitable for vegans and vegetarians
Miller's Box - Autumn 2020
Hodmedod's British Pulses & Grains
Sorry, not available right now
Our Milller's Box contains a selection of grains and other seeds for home milling - perfect grists for your Mockmill or other domestic mill. From...
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Rye, Organic Wholegrain
Hodmedod's British Pulses & Grains
£2.69
Closely related to wheat and barley, rye has a deep, distinctive flavour and can be eaten as a whole grain, ground into flour, or sprouted. The flour is traditionally used to make robust, close-textured breads.
Complete Product Details
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Add cooked rye - or if cooking time allows, dry grains - to stews and casseroles. Add cooked grains to salads.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Rye Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values Per 100g Energy 1,351kJ (318kcal) Fat 2.1g of which saturates 0.3g Carbohydrate 65.8g of which sugars 2.1g Fibre 9.6g Protein 8.0g Salt 0.01g -
Suitable for vegans and vegetarians