TRS Brown Chickpeas, or kala chana, come in a 1kg bag that sits happily in any store cupboard. Their firm texture and nutty character make them one of the most loved pulses in South Asian cooking, equally at home in a rich masala or a quick, protein packed salad.
How to cook: Soak overnight, drain, then boil in fresh water until tender, around 40 to 60 minutes, or pressure cook for speed. Ideal for kala chana masala, curries, chaat and salads.
Store in a cool, dry place away from direct sunlight. After opening, keep in an airtight container and use by the date printed on the pack.
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