Chick Peas 420g
Coles Chick Peas 420 gram a source of fibre great for Hummus great for salads
Details
Country of Origin:
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Details
Country of Origin:
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Made in Italy
Servings Per Pack: 4.0
Ingredients:
INGREDIENTS: Chickpeas (60%), Water, Salt.
Servings Per Pack: 4.0
Storage Instructions: Store in a cool, dry place. Once opened, transfer to a suitable container and refrigerate below 5°C for 3 days.
Preparation Instructions:
Make into a Maroccan-style salad and toss with Cooked cous cous, sliced cucumber, coriander leaves, pieces of Cooked pumpkin or char-grilled zuchhini and drizzle with lemon juice, olive oil and a dusting of ground cumin. ; Mash and mix with crushed garlic, chopped fresh mint, lemon juice and natural yoghuert. Use as a dip or as a spread over sandwiches. Pan-fry 2 rashers diced bacon, 1 sliced onion and 500g chicken breast pieces. Add a 400g can diced tomatoes and simmer until chicken is tender. Stir in chickpeas with a handful of olives and heat through.
Storage Instructions: Store in a cool, dry place. Once opened, transfer to a suitable container and refrigerate below 5°C for 3 days.
Preparation Instructions:
Make into a Maroccan-style salad and toss with Cooked cous cous, sliced cucumber, coriander leaves, pieces of Cooked pumpkin or char-grilled zuchhini and drizzle with lemon juice, olive oil and a dusting of ground cumin. ; Mash and mix with crushed garlic, chopped fresh mint, lemon juice and natural yoghuert. Use as a dip or as a spread over sandwiches. Pan-fry 2 rashers diced bacon, 1 sliced onion and 500g chicken breast pieces. Add a 400g can diced tomatoes and simmer until chicken is tender. Stir in chickpeas with a handful of olives and heat through.
Preparation Instructions:
Make into a Maroccan-style salad and toss with Cooked cous cous, sliced cucumber, coriander leaves, pieces of Cooked pumpkin or char-grilled zuchhini and drizzle with lemon juice, olive oil and a dusting of ground cumin. ; Mash and mix with crushed garlic, chopped fresh mint, lemon juice and natural yoghuert. Use as a dip or as a spread over sandwiches. Pan-fry 2 rashers diced bacon, 1 sliced onion and 500g chicken breast pieces. Add a 400g can diced tomatoes and simmer until chicken is tender. Stir in chickpeas with a handful of olives and heat through.