Chickpeas are a small legume and are popular in Indian and Mediterranean cooking.

Chickpea, besan or 'gram' flour, made from dried ground chickpeas, is widely used in Indian and Bangladeshi cuisine.  We also stock this which is gluten free.

Dried chickpeas must be soaked before cooking. Chickpeas grow to 3 times their size once soaked.  They need soaked overnight or for 8 hours. Then put them into a pot with water and simmer for around 1.5 hours.  These can then be added to your recipe.  It’s a good idea to do a batch of these which can then be frozen for ease the next time you want to use them. Pat them dry in a single layer, once dried pop them in the freezer.

See below for a link to a recipe using chickpeas: