Queen Chickpeas

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Queen Chickpeas

Queen Chickpeas

£27.00

Giant, tender + slow-cooked to perfection.

High in fibre
Flavour-first sourcing
No artificial additives

Find out more Ingredients & Nutritionals

Jar Size:

700g 570g

Pack Size:

Bold Pack (6) Stockpiler Pack (12)

Find out more

This is the ULTIMATE chickpea. It's tender, GIANT and oh so delicious. These guys are so delicious in their own right, they can stand centre stage of any dish with little else needed doing to them. Try them in this spiced tomato + harissa stew or as a hearty filling in this coronation chickpea sandwich. Or crisp them up in the oven for crunchy-on-the-outside, soft-in-the-centre marvels to top onto soup, salads or stews.

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

700g net weight (500g drained)

570g net weight (400g drained)

Ingredients & Nutritionals

Chickpeas, water, salt.

Nutritional Information per 100g of beans + stock

Energy401kj / 95kcal
Fat1.9g
of which saturates0.3g
Carbohydrate12g
of which sugars0g
Fibre5.4g
Protein5.4g
Salt0.8g

Queen Chickpeas

£27.00

Chickpea, Tomato + Harissa Stew with Herby Yoghurt

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Ve*

G

Chickpea, Tomato + Harissa Stew with Herby Yoghurt

Feeds: 2 | Takes: 20 minutes

Ingredients

Directions

Ingredients For the Stew

1 jar of Queen Chickpeas - with their bean stock

2 tbsp of olive oil

250g cherry or baby plum tomatoes

2 garlic cloves, finely chopped

2 tablespoons of harissa paste

For the Herby Yoghurt

250g greek yogurt, or vegan alternative

2 cloves of garlic, grated

1 lemon, zested 15 g fresh dill, finely chopped

3 tsp capers, drained

Serving suggestions

Warm flatbreads

Couscous or bulgur wheat

Directions

Step 1

Heat 2 tbsp olive oil in a non-stick frying pan over high heat. Add the tomatoes and cook for 5–6 minutes until soft, blistered, and slightly charred - shaking the pan often. If it starts to spit, cover with a lid and continue to give it a shake.

Step 2

Reduce the heat to low. Add the garlic and cook for 1 minute until fragrant and just turning golden.

Step 3

Add the chickpeas with their bean stock and stir to combine - the bean stock will also help to deglaze the pan. Simmer until the liquid reduces by half. Stir in the harissa paste and simmer for another 2–3 minutes. Taste before adding salt - the chickpeas and harissa are usually well seasoned.

Step 4 In a bowl, combine all the yoghurt ingredients. Season to taste.

Step 5 Spoon the stew into warm bowls. Top with a generous dollop of herby yoghurt and serve with flatbreads, couscous or grain of choice.