Organic Chickpeas 1x 700g

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Organic Chickpeas 1x 700g

Organic Chickpeas 1x 700g

£4.50

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HOLY HUMMUS. These Pedrosillano variety chickpeas have a smooth, creamy and nutty flavour - making them a firm favourite amongst the hummus makers of this world. Try crisping them up for a hummus topper, croutons for soups or as the base for a warming curry.

Additive and preservative free. Just the highest quality beans, water and a pinch of salt.

700g net weight (500g drained)

Nutritional Information per 100g
Energy	401 kJ / 95 kcal
Fat	1.9 g
of which saturates	0.3 g
Carbohydrate	12 g
of which sugars	0 g
Fibre	5.4 g
Protein	5.4 g
Salt	0.8 g

Organic Chickpeas 1x 700g

£4.50

Carrot, Parsnip + Sweet Potato Soup with Crispy Curried Chickpeas

Feeds: 4-5 | Takes: 40 minutes

Ingredients

Directions

Ingredients For the Soup

4 tbsp coconut oil, ghee or olive oil

1 large onion, roughly chopped

800g mix of root veg like carrots, parsnips with sweet potatoes

2 fat garlic cloves, roughly chopped

Thumb of fresh ginger, finely grated or chopped

1 tbsp curry powder

1.5 litres veg stock or broth

For the Chickpeas

1 x 570g Queen or Organic Chickpeas, drained, rinsed and patted dry

3 tbsp coconut or olive oil

1 tbsp curry powder

To serve

Yoghurt or coconut yoghurt

Fresh coriander or chopped chives

Optional red chilli flakes

Directions

Step 1

Preheat the oven to 220°C and chop the parsnips and sweet potatoes/carrots into 4cm chunks ( I don't peel the veg). Toss with 2 tbsp oil, 1tbsp curry powder and a pinch of salt. Spread them out as much as possible on a large tray and roast for 30 minutes until tender and caramelised.

Step 2

Meanwhile, in a large pan, fry the onion, garlic, ginger and a pinch of salt very gently in the remaining 2 tbsp oil, stirring from time to time, until soft and golden, approx 15 minutes.

Step 3

Add the roasted vegetables and stock to the onion mixture. Turn the heat up to bring to a simmer. Cook for about 10 minutes to allow the flavours to come together.

Step 4

Meanwhile, make the crispy chickpeas. Heat 3 tbsp oil in a large frying pan and once shimmering, add the chickpeas and a good pinch of salt, being careful to stand back in case of spitting.

Step 5

Fry for 6 minutes, stirring every so often, until crisp and golden. Add the curry powder and fry for another 2 minutes, stirring well to coat.

Step 6

After the soup has had it’s 10 minutes of simmering, use a stick blender or food processor to blitz the soup, in batches, until smooth. Taste for seasoning before ladling into deep bowls and topping with the crispy chickpeas, yoghurt, fresh herbs and chilli flakes, if you like.

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