Bold Bean Co Organic Chickpeas 570g Bold Bean Organic Chickpeas 570g

Try Bold Bean Co Organic Chickpeas. These specially selected chickpeas are packed with flavor and nutrients, making them perfect for the health conscious. Their thin, nutty skin and soft creaminess will be hard to resist.
Plus, our organic chickpeas come in a convenient glass jar for quick and easy preparation. Whether you're pressed for time or just looking to add some extra protein to your meals, these chickpeas have you covered. Mashed, stewed, or eaten straight from the jar, the possibilities are endless. Great for vegans, vegetarians, and meat-reducing eaters alike. You can't go wrong adding Bold Bean Co Organic Chickpeas to your regular recipes!

What makes it so bold?
These are chickpeas of the Garbanzo Pedro Silano variety, which have a thin skin and are much creamier than canned or tinned chickpeas.
Each bean variety is suited to different growing conditions, so we source our beans from the best climates. Bold Bean Co's organic chickpeas are cooked low and slow to preserve flavor and texture, making them incredibly creamy and flavorful.

Why choose bottled beans? Beloved by celebrity chefs, bottled beans are a great way to add delicious flavor to your dishes without spending time soaking or boiling dried beans. These beans are free of sodium metabisulfite and other additives, so you can enjoy them in their most natural form.

Want to try some crunchy Gochujang Chickpeas?
Serves 2. Prep time 50 minutes Ingredients 1 jar of bold beans or chickpeas, drained
3 tablespoons neutral oil
1 tablespoon gochujang paste
2 tablespoons soy sauce or tamari
1 tablespoon honey or maple syrup
2 cloves of garlic, finely chopped 2 tablespoons of grated ginger

Sesame Cucumber Salad 2 cucumbers (or daikon radishes), finely chopped 1 large garlic clove, finely chopped 1 red chilli pepper, finely sliced ​​1 1/2 tablespoons rice vinegar or white wine vinegar
2 teaspoons soy sauce or tamari
1 tablespoon roasted sesame seeds
1 tablespoon sesame oil
250g white rice (as needed)

Toppings (optional)
2 tablespoons roasted sesame seeds
3-4 green onions, sliced ​​nori seaweed, crumbled

How to make it
1. Preheat the oven to 200°C.

2. To make the cucumber salad, start by cutting off the ends of a cucumber. Then, using a rolling pin, gently pound the cucumber until it splits (this helps develop flavor that you won't get from just cutting it, and it absorbs seasonings better). After that, slice it into small chunks and place it in a sieve. Set it over a bowl. Sprinkle a good amount of salt on top and toss it all over. Leave it as it is so that the cucumber will release some of its moisture while cooking.

3. Rinse the chickpeas, pat them dry with paper towels and place them in a baking dish. Stir in 2 tablespoons of olive oil, season with salt and pepper and roast for 25-30 minutes until crisp, stirring halfway through.

4. Meanwhile, transfer the cucumber to a salad bowl and add the remaining salad ingredients. Toss to mix and set aside.

5. Combine the gochujang, soy sauce or tamari, honey or maple syrup, garlic, and ginger in a medium saucepan over medium heat. Bring to a gentle simmer, stirring constantly. Cook for 2 to 3 minutes, until thoroughly combined and fragrant.

6. Remove the chickpeas from the oven and stir them into the saucepan.

7. Keep stirring until the sauce reduces and thickens slightly. You want it to have a slightly sticky but glossy texture. Remove from heat and serve with the salad. We like to serve this as a bowl, filling each bowl with rice first, then the cucumber salad, then the chickpeas, followed by a sprinkling of optional toppings (sesame seeds, spring onions, nori).


Great taste 2021, nutty and tender, add a pinch of salt and you'll fall in love with beans, high in fiber, perfect for vegans