Dried Kabuli chana, the large pale chickpea, from East End Foods in Birmingham. The 1 kg bag is a generous value pack for batch cooking, whether you are making big pots of chana masala or blending your own hummus. Kabuli chickpeas cook to a creamy centre with a lightly nutty flavour and a satisfying bite.
Cooking and Uses: Rinse, then soak in plenty of cold water for at least eight hours or overnight. Drain, cover with fresh water and simmer until tender, usually around one to one and a half hours, or use a pressure cooker to speed things up. Cooked chickpeas go into chana masala and other curries, blend into smooth hummus, crisp up when roasted with spices, or add heft to salads and stews.
Store the dried chickpeas in a cool, dry place and reseal after opening. Keep cooked chickpeas in the fridge for a few days or freeze in batches.
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