Dried chickpeas are a versatile base for Indian, Mediterranean and Middle Eastern cooking. Once fully cooked, they are creamy inside while remaining firm enough for stews or salads.
How to use it. Soak overnight and cook in fresh water until tender. Then use them with tomato and spices, blend them, or stir-fry them with vegetables.
Best for. Chana masala, hummus, chickpea curries, salads and weekly batch cooking.
Schani in a 2 kg format. Delivery to Spain and Portugal is available for this pack. Read the brand guidance on storage or use, then complete your order with more Indian cooking ingredients as needed.