Campanello
RO
Campanello

* Illustrative image

Grains & Legumes

Chickpeas

Dried chickpeas, versatile for hummus, oven-baked chickpeas, stews and soups — you soak them overnight, then boil them until they turn creamy.

1.5 RON

/ 100 g

How much?

Total for 100 g1.50 RON
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100 g

1.50 RON

Pick up from shop: Ready for pickup after phone confirmation, usually the same day.

Why we picked it

We like that, being dried, you cook them exactly the way you want — firmer for salads or well boiled for a creamy hummus — and you control the salt, unlike the tinned version.

About the product

Dried chickpeas, cream-coloured, with a slightly sweet, nutty flavour and a texture that turns creamy when boiled. Chickpeas are one of the most versatile pulses: the classic base for hummus, but just as good oven-baked, in stews, soups or salads.

How to use it

  • Soak the chickpeas overnight (8–12 hours) in cold water, then rinse them and boil them in fresh water until soft, usually 1–2 hours, depending on how old they are.
  • For a creamy hummus, boil the chickpeas until very soft; a pinch of bicarbonate of soda in the cooking water helps them soften faster.
  • For crunchy baked chickpeas, boil them, dry them well, then bake them in the oven with a little oil and seasonings.
  • Add them to stews, soups, curries or salads; they go well with garlic, lemon, cumin and coriander.

Storage

Keep dried chickpeas in a tightly closed container, somewhere dry and cool. Dried chickpeas keep for a very long time, but older ones need more time to cook.

Kept dry in a sealed container, these last for months without losing quality.

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