Wholemeal Bulgar Wheat ( Course)500g
These hard, round, pale cream-coloured peas with an earthy flavour are the most common legumes in Middle-eastern cookery.
Blend cooked chickpeas with tahini, garlic, olive oil and lemon juice to a smooth paste to make the famous middle-eastern dish – Hummus. Alternatively mince soaked chickpeas with onions, fresh herbs and spices to make falafel or add them cooked to salads, soups, stews and tagines.
They are a natural source of fibre and a source of essential mineral, iron.
An 80g portion of pulses counts towards your five a day of fruit and vegetables.
Prepare & Use
Allow approximately 40g of lentils per 80g cooked serving. Wash thoroughly. Soak thoroughly overnight before using. Place drained soaked chickpeas in a saucepan and cover with cold water, bring to the boil, reduce heat and simmer gently until cooked. Alternatively mince them with onions, fresh herbs and spices to make the famous middle-eastern dish falafel.
Store in a cool dry place, away from heat source and direct sunlight