Bold Bean Co
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ALL ABOUT: THE QUEEN BLACK CHICKPEA
OUR BOLDEST COLLABORATION YET - WITH YOTAM OTTOLENGHI
The pulse that's been overlooked for years. But by joining forces with one of THE MOST influential voices in modern cooking - THE Yotam Ottolenghi - this is a collaboration truly brings FLAVOUR + QUALITY back into our kitchens, making us all realise how exciting veg-centric cooking and eating really can be.
This isn’t just about chickpeas – it’s about redefining what a pantry staple looks like. Ottolenghi is credited for raising the profile of so many overlooked and underrated ingredients - from pomegranate molasses to Za'atar - so this partnership is BEYOND BELIEF on making the "black sheep of the chickpea family" famous.
Here’s everything you need to know about the Queen Black Chickpea.
The Lowdown
Unlike their beige-coloured cousins, black chickpeas are smaller, darker, with a slightly richer, roasted flavour. They have firmer bite and but still a SUPER creamy inside that holds its shape beautifully. Their skins are slightly thicker, making them a little chewier – but in a GREAT way – giving them an exciting, almost al dente texture. Slowly cook them into something rich + savoury, confit until buttery soft, crisp them up for a crunchy hummus or salad topper. Or simply spoon them STRAIGHT FROM THE JAR.
VERY excitingly, our Queen Black Chickpeas are created in collaboration with Yotam Ottolenghi! YUP. You read that right.
We couldn't be more excited to partner with Ottolenghi to HERO this underrated pulse. But by joining forces with one of the most influential voices in modern cooking, we're hoping to bring FLAVOUR + QUALITY back into your kitchens, making us all realise how exciting veg-centric cooking and eating really can be.
Read more about our collab here!
QUEEN BEANS
Where They Come From
Each bean we use is chosen for one reason: FLAVOUR.
Each bean variety is suited to different growing conditions, we source our beans from the best possible climate for each one. We also choose the best beans from the most recent harvest, meaning we have the FRESHEST beans, specially selected for quality and FLAVOUR.
Our Black Chickpeas are grown in Umbria and Lombardia in Italy, known as ceci neri, where they’ve been growing for generations. They are harvested at the end of August when they are at their prime, and like all beans, they are a SUSTAINABILITY WIN. They thrive in less fertile soils, require minimal water AND naturally replenish nitrogen in the soil, making them not only a resilient crop but also an eco-friendly choice.
QUEEN BEANS
How we cook them
Once they reach our factories in Spain, they get poured into glass jars with just water + a pinch of salt. They are then cooked in the jars in a giant pressure cooker, and cooked low + slow. This method locks in flavour, keeps the skins intact, and gives you a bean that’s creamy, tender, and perfect to eat STRAIGHT FROM THE JAR. It also gives you that luscious, creamy “bean stock” - aka, the liquid in the jar. We season our beans throughout the cooking process like proper chefs do! Their natural flavour is then enhanced in a way you simply CAN'T replicate after.
Bog standard supermarket beans are heated up quickly, to a SUPER high temp, losing the banging beany flavour along the way.
We NEVER add anything artificial. No preservatives, no weird sulphites, just what you’d use at home: beans, water + salt.
Hungry for more?
Are they good for you?
ABSO-BEANY-LUTELY. Black chickpeas are not only a great source of protein and fibre, they’re also bursting with polyphenols – the antioxidants that give black, red, and blue foods their superfood status!
Per 100g, they offer around:
Protein: ~8-9g / Fibre: ~6g / Calories: ~130 kcal / High in Polyphenols due to their dark colours
These beans digest slowly (no crashes!), support heart and gut health, and keep you fuller for longer. A solid pantry hero if ever there was one.
HOW TO USE THEM – BEANSPO!
(That’s bean-inspiration, if you’re new here)
We always recommend trying them first with just a drizzle of good olive oil, and a little lemon zest to appreciate them in their true glory. But if you’re ready to start cooking, these are our favourite ideas.
The black chickpeas are EPC slow cooked into something rich + savoury, or confit until buttery soft. You could also try crisping them up for a crunchy hummus or salad topper!
OUR FAVOURITE WAYS TO USE THEM
