British Chickpeas
Hodmedod's British Pulses & Grains
£3.79
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The harvest 2022 chickpeas are in! And we think these are the best looking and best eating UK chickpeas we've ever had. These delicious and tender chickpeas are the harvest of the fourth year of British production. Grown just outside Norwich in Norfolk, the weather has been especially kind to them - they ripened early and harvest was much 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 year's 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 ever had.
Recipes for Chickpeas
Beetroot hummus with roasted lemon chickpeas
More Recipes
Black tahini, miso & kimchi hummus
Emmer & Fava Bean Sedani with Chickpeas and Leeks
Browse all our recipes for chickpeas
Complete Product Details
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Cooking instructions
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.
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Ingredients
Chickpeas
Allergy information
No Allergens
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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
Customer Reviews
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Complete Product Details
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Our Coral Lentils have a superb peppery, nutty flavour and firm texture. They're great in soups, stews, curries and salad.
Cooking instructions
Rinse the lentils in a sieve, check for small stones, and place in a pan with plenty of fresh water water. Bring to the boil, simmer for 15 to 20 minutes until tender.
Don't over-cook - taste the lentils toward the end of the cooking process. To make a salad or a cold lentil dish drench the lentils in cold water immediately after cooking, this will stop them cooking further and ensure they stay nice and firm.
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Ingredients
Lentils
Allergy information
May contain wheat grains. Lentils are naturally gluten free, however they are grown and harvested with equipment that also handles cereals containing gluten.
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Typical values Per 100g Energy 1395kJ (325kcal) Fat 1.5g of which saturates 0.2g Carbohydrate 47.6g of which sugars 2.9g Fibre 15.5g Protein 21.8g Salt 0.02g
Suitable for vegans and vegetarians