Annam Canned Boiled Chick Peas 400g

Annam Canned Boiled Chick Peas are white chickpeas already cooked and packed in brine, so there is no overnight soak and no pressure cooker. They are soft enough to eat straight from the tin and firm enough to hold their shape in a gravy.

Best for

• Quick chole and chickpea curry on a weeknight
• Chana chaat with onion, tomato and lemon
• Salads, wraps and hummus

Using it

Drain and rinse them well under cold water first, which takes the brine taste off. For a curry, add them to the finished onion and tomato masala and simmer for ten to fifteen minutes rather than the usual half hour, since they only need to take up flavour. Crush a few against the pan to thicken the gravy. Season at the end, as the brine already carries salt.

Pack and storage

400g tin. Once opened, transfer any unused chickpeas to a covered container and keep refrigerated.