In southern France, wild chickpeas were found that can be dated back to 6790BC, and while our chickpeas are not that old, we do have wonderful suppliers in the south of France.
FROM THE KITCHEN
Making your own hummous is very quick and is a brilliant food to give to your little one. It’s great as a food dip or spread made from cooked, mashed chickpeas and blended with other simple ingredients like a bit of olive and lemon.
Chickpeas are a wonderful source of protein, and a good source of fibre, folic acid and manganese as well as minerals iron, magnesium, copper and zinc.
Chickpeas like other peas and beans grow in pods on vines. Before they fully ripen and yellow and get dried and re-cooked and canned, they are bright green in fresh fuzzy pods.
Chickpeas have a delicious nutty taste and hail from the legume family. Also known as garbanzo beans, Bengal grams or Egyptian peas.