PLANT BASED PROTEIN FROM ORGANIC CHICKPEAS

Chickpea is without a doubt one of the most diverse and most-used sources of plant protein. Chickpea is a legume that is essential to many varieties of plant-based foods, including hummus, falafels, and chickpea crepes.  

We recommend soaking chickpeas room temperature in plenty of water overnight or for 8–12  hours. The longer the soaking, the quicker they cook. Rinse the soaked chickpeas carefully under running water and cook over medium heat for 1–2 hours. Scoop the foam from the top of the boiling chickpeas with a ladle. 

HOW TO USE 

In addition to more ethnic food varieties, chickpeas lend themselves to all kinds of cooking, both in warm and cold dishes. 

Use chickpeas in soups, salads, veggie patties and balls, as well as stews. Cooked chickpeas become even more delicious with olive oil, salt, and various spices like cumin, turmeric, chai, and chili. Oven-roasted chickpeas are a great add-on to salads and soups. 

Pureed chickpeas also find a place in baking! Just like mung beans, chickpeas can also be use for sprouting. Soaked chickpeas swell into flavourful morsels, so we recommend soaking them overnight before using and boiling on medium heat for a couple hours to reduce the lectin content. 

Packed in a factory that handles gluten-free oats, nuts (cashews, Brazil nuts, pecans, macadamias, hazelnuts and walnuts), almonds, sesame seeds, and milk protein.