Wholesome Canadian Chickpeas with a 25-year shelf life are perfect for your pantry or emergency preparedness kit. Stored in a 12kg pail with oxygen absorbers to maximize shelf life! Chickpeas are delicious, nutritious, vegetarian, and non-GMO! Storehouse Foods focuses on supporting Canadian farmers who practice sustainable practices, and we love that these legumes are farm-direct from the prairies! They have a nutty, buttery flavour and creamy texture. Add garbanzo beans to salads, soups, chilis, casseroles, or other grain dishes, or turn into hummus!
Chickpeas are a staple in many vegetarian diets because they are rich in protein, fiber, vitamins and minerals. It is for these same reasons that they are great option for any diet! Chickpeas have a low glycemic index, leaving you feeling fuller longer and releasing energy over time. Garbanzo beans are cholesterol-free, and are an excellent source of vitamin B6, folate, and vitamin C. These legumes are also a good source of thiamin, riboflavin, niacin, and pantothenic acid, and minerals including copper, iron, and magnesium. A whopping 16% of your daily fiber can be found in one cup of chickpeas- about one-third of which is soluble fiber, good for heart health.
Whole Dried Raw, Vegan, Non-GMO, Product of Canada
Cooking Instruction
Chickpeas should soak overnight. Place them in a large bowl of cold water- the water level should be substantially higher than the chickpeas as they will expand. Cover and let sit overnight. Drain and rinse. To cook, place in a large pot and cover with several inches of water. Use 4 cups of water per 1 cup of chickpeas. Bring water to a boil, then reduce to simmer. Season with salt if desired. Cook the chickpeas for 60 to 90 minutes, or until desired tenderness is achieved. Drain and let cool.
Or to quick soak- place in a pan with enough water to cover by about 2 inches and bring to a boil. Simmer for 2 minutes and remove from heat, cover and let stand for about an hour. Drain and discard the water before use.
OVEN ROASTED CHICKPEAS RECIPE
Cook Chickpeas as directed above.
Spice blend:
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 to 1/2 tsp salt depending on taste
- If you like it spicy, 1/8 tsp cayenne pepper
Mix all together in small bowl.
Pre-heat oven to 400 degrees F. Lay in single layer on baking sheet. Bake on middle rack for 15 mins. Take them out and drizzle with 1 tbsp vegetable oil (we like extra virgin olive oil). Stir to coat all peas. Sprinkle the spice blend over the peas and stir again to coat. Put back in the oven for another 30 mins, stirring halfway through. When the timer is up, turn off the oven and crack the door open, but let the chick peas cool down inside the oven.
You can also grind chickpeas into a flour. This flour has half the carbs of wheat flour and is fiber-rich and gluten-free and adds a nutty taste to your baking. Substitute 1 cup of regular white flour 3/4 cup chickpea flour.