TRS Chickpeas arrive as whole dried Kabuli chana in a 1kg resealable pack, giving you plenty for batch cooking or feeding a crowd. Also known as garbanzo beans, these pale golden pulses swell as they soak and hold their shape beautifully through long, slow simmering.
How to cook: Rinse, then soak in plenty of cold water for eight hours or overnight. Drain, cover with fresh water and boil until tender, roughly one to one and a half hours, or use a pressure cooker to speed things up. Season after cooking.
Store in a cool, dry place away from direct sunlight. Once opened, reseal and keep dry.
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