Packed by order in brown paper bags.
Grown by the Schilling Family in Kadina, these kabuli chickpeas are the bigger boys of the chickpea world, compared with the larger desi (which are the little Indian variety).
Chickpeas need to be soaked overnight in plenty of cold water. For cooking, discard the soak water and add 3 times their volume of cold water, bring to the boil and simmer for 45 mins. They can also be 'hot soaked' if you forget to soak them overnight - see Dirt(y) Inc.'s website for tips on hot soaking.
Chickpeas make a great addition to summer salads, pasta dishes, winter braises and soups and can be sprouted (or cooked) to make hummus.
Dirt(y) Inc.’s philosophy is to source the most ethical, local and fresh ingredients. Sourcing seasonally available traceable single-origin batches; they support farmers using sustainable practices (water-wise, natural farming processes) and traditional artisan farming methods. Products are minimally processed, and all packing is done locally!
Origin of Ingredients: Kadina (Yorke Peninsula), South Australia.
Allergen Advice : We pack a wide range of products on shared equipment that includes grains, cereals, seeds, nuts, dried fruits and powders. Traces of gluten, tree nuts, sesame seeds, soy may be present in this product.
