Description
Mount Zero Australian Chickpeas are the premium Kabuli variety (originating in Afghanistan), which are known for being larger in size and creamier in colour and texture. 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 superior texture.
We’re pretty darn excited to reveal that we’re moving to our next-generation compostable pouch packaging for our 500g pulse sand grains, in line with our sustainability goals here at Mount Zero.
These incredible pouches are fully home-compostable and allow us to not only reduce waste, but also enable us to package our grains and pulses more efficiently. Oh, and by the way – they now come with a fully compostable snap-seal for easy pantry storage after opening!
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.
Ingredients
Kabuli Chickpeas
How to use
how to cook: Leave chickpeas to soak in a large bowl filled with plenty of water overnight (min. 6 hours) After soaking, drain and discard any discoloured chickpeas. Add chickpeas to boiling water in saucepan. Simmer for 25 minutes or until cooked to your liking. Season to taste.
Allergens
May be present: gluten
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