Mount Zero Australian Chickpeas are the premium Kabuli variety (originating in Afghanistan), which are known for being larger in size and creamier in colour and texture. As with almost any legume, chickpeas are much better cooked from dry seed rather than from a can, as they have a sweeter flavour and superior texture.

500g

HOW TO USE: Leave chickpeas to soak in a large bowl filled with plenty of water overnight (min. 6 hours) After soaking, drain and discard any discoloured chickpeas. Add chickpeas to boiling water in saucepan. Simmer for 25 minutes or until cooked to your liking. Season to taste.