Chickpeas.

Chickpeas are round, beige beans with a small beak at one end, which is how they got the Thai name thua luk kai, chick beans. Cooked, they stay firm and whole with a buttery, nutty taste and a slightly grainy bite. They soak up the flavour of whatever they simmer in, so they suit spiced curries as well as plain salads. Blended smooth, they make hummus.

Ways to use it

• Simmer cooked chickpeas in a curry with onion, tomato, garlic, ginger and spices, and serve with rice or flatbread.
• Blend with sesame paste, lemon juice, garlic, a little oil and some of the cooking water for hummus.
• Dry cooked chickpeas well, toss with oil and salt, then roast until crisp for a snack.
• Add to a salad with cucumber, tomato, red onion and herbs.
• Drop a handful into a massaman-style curry or a vegetable soup.

Rinse the dry chickpeas, then soak them overnight in plenty of water. They will about double in size. Drain, cover with fresh water and simmer for about 1 to 1.5 hours, until a chickpea squashes easily between two fingers.

Storing it

Keep the dry chickpeas sealed in a cool, dry cupboard away from sunlight. Once opened, store them in a jar with a tight lid. Cooked chickpeas go into the fridge once they have cooled, and they freeze well too.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the packing date and the certificate.