chickpeas

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Tesco Wholefood Chick Peas 500GAllergy Advice! May contain wheat. Wheat contains gluten., Storage:, Store in a cool, dry place., Once opened, reseal using the tape provided., Packed in:, the U.K., Hob:, Time:,1 hour 35 minutes, Instructions:,Soak 100g chickpeas in 500ml cold water for 8-12 hours or overnight.,Drain and rinse thoroughly.,Place the soaked chickpeas into a large saucepan with 500ml of water.,Place the pan on the medium hob ring over a high heat. Bring to the boil and,boil for 10 minutes.,Reduce the heat to low and simmer for 85 minutes, until the chickpeas have,softened but are slightly firm to the bite.,Drain thoroughly, rinse and use as required., Cooking Precautions:, All appliances vary these are guidelines only.,Check food is piping hot throughout before serving., Number Of Uses:, 12, Recipes:, RECIPE 1, Spiced Yogurt Chickpeas, Serves: 4,Preparation Time: 15 minutes,Soaking Time: 12 hours or overnight,Cooking Time: 1 hour and 40 minutes,,150g Tesco Chickpeas,2 tsp medium curry powder,2 tbsp water,200g low fat natural yogurt,100g sultanas,½ cucumber, diced,100g spring onion, sliced, Method:,1. Soak and cook the chickpeas following the back of pack instructions, then,drain and rinse under cold water until cooled.,2. Mix the curry powder and the water together to make a smooth paste and dry,fry in a small saucepan over a medium heat for 2 minutes, stirring continuously,to release the aromatic spice flavours.,3. Stir 1 tablespoon of the yogurt into the pan with the spice mix, ensuring it,is evenly mixed with the spices, then transfer into a large mixing bowl.,4. Add the sultanas, cucumber, spring onion, cooled chickpeas and the remaining,yogurt and stir together ensuring the spiced yogurt is evenly distributed,through the mix. Cover and refrigerate until required., To Serve:,Perfect accompaniment to grilled chicken, pork or a summer barbeque, Finished Recipe Weight:,800g of Recipe (Average 200g Portion), RECIPE 2, Mediterranean Houmous, Serves: 8,Soaking time: 8-12 hours or overnight,Cooking Time: 1 hour and 35 minutes,Chilling time: 30 minutes,,50g Tesco Chickpeas,1 medium orange pepper, quartered,1 large courgette, thickly sliced,½ medium aubergine, large dice,1 small red onion, quartered,8g fresh basil,1 garlic clove,1 tbsp balsamic vinegar,½ tsp cracked black pepper,30g vegetarian parmesan, grated, Method:,1. Soak and cook the chickpeas following the on pack instructions, then drain,and rinse thoroughly.,2. Preheat the oven to 200°C (fan 180°), gas mark 6,3. Place the pepper, courgette, aubergine, onion, half the basil and the garlic,clove on a baking sheet, drizzle over the balsamic vinegar and roast in the,oven for 10 minutes or until there is a slight charring on the vegetables.,4. Transfer the roasted vegetables to a food processor; add the cooked,chickpeas, black pepper, parmesan and the remaining basil. Blend for 3-5,minutes until the mixture forms a smooth puree.,5. Transfer to a clean bowl, cover and refrigerate for 30 minutes before,serving., To Serve:,With toasted wholemeal pitta breads and sticks of carrot, celery and cucumber., Finished Recipe Weight:,425g of recipe (Average 53g Portion), RECIPE 3, Beetroot Falafels, Makes: 16,Preparation Time: 30 minutes,Soaking time: 8-12 hours or overnight,Chilling Time: 30 minutes,Cooking Time: 1 hour 50 minutes,,125g Tesco Chickpeas,2 tbsp olive oil,1 large onion, roughly chopped,2 tbsp ground cumin,2 garlic cloves, crushed,1tbsp ground coriander,1 tsp black pepper,450g raw beetroot, peeled and diced,1 egg, yolk only,10g mint leaves,60g plain flour, Method:,1. Soak and cook the chickpeas following the on pack instructions, then drain,and rinse thoroughly.,2. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over a,low heat and fry the onions for 5 minutes until softened and translucent. Stir,the cumin, garlic, coriander and black pepper into the onions in the frying pan,and cook for 1 minute.,3. Transfer the mixture into a food processor with the cooked chickpeas, beetroot, egg yolk, mint and 40g of the flour. Blend for 45 seconds until the,mixture forms a rough paste.,4. With damp hands, roll into 16 equally sized balls, dust with the remaining,flour and place on tray lined with baking paper. Cover and refrigerate for 30,minutes to allow the falafels to firm up and the flavours to infuse.,5. Heat the remaining oil in a medium sized frying pan over a low heat and,gently fry the falafels for 10 minutes, turning regularly, until they are,cooked in the centres and crisp on the outside. Alternatively bake then in the,oven at 200°C, (fan 180°C), gas mark 6 for 15 minutes., To Serve:,Delicious served warm with soft goat's cheese and a rocket salad, Finished Recipe Weight:,810kg of recipe (Average 50g Portion), Net Contents:, 500g e, Name and Address:, Tesco Stores Ltd., ,Welwyn Garden City AL7 1GA, ,U.K.Store in cool, dry place. Once opened, reseal using the tape provided.

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