TRS Chick Peas 1kg

TRS Chick Peas are dried kabuli chana — the large, pale, round chickpeas. Cooked from dry they have a firmer bite and a fuller, nuttier taste than tinned, and they give you the cooking liquid, which is worth keeping for the gravy.

Best for

• Chole and chana masala
• Hummus and blended dips
• Chaat, salads and thick soups

How to cook it

Soak overnight, or at least eight hours — they take up their own volume again in water. Drain, rinse, then pressure cook with fresh water for 6 to 8 whistles, or simmer for 60 to 90 minutes until a chickpea crushes easily. A pinch of bicarbonate of soda in the soaking water softens them faster. Salt only once they are tender.

Pack and storage

1 kg. Store in a cool, dry place, sealed after opening.