Kikkererwten Organic Organic

What is in this tin of chickpeas?

Two ingredients and no more: organically grown chickpeas and salt. The 400 g Kazidomi tin carries no ascorbic acid, no sugar and no added flavouring. The chickpeas are cooked, so they can be used as they come once they have been drained and given a quick rinse under clear water.

Chickpeas or brown lentils: which do I choose?

The Kazidomi chickpea is bigger and more floury, so it blends into houmous or falafel and stands up to an oven. A brown lentil is smaller, takes seasoning faster and makes a finer salad. Go for the chickpea when the texture is meant to be smooth, the lentil when the grains should stay visible.

Can I use the liquid from the tin?

Yes. That liquid, known as aquafaba, whips up like egg white and replaces it in a mousse or a meringue. Pour it off before you rinse the Kazidomi chickpeas. It carries the salt from the tin, so it belongs in preparations where that saline note goes unnoticed.

How do I make houmous with them?

Blend the drained and rinsed Kazidomi chickpeas with sesame paste, lemon juice, garlic and a little cold water until the texture turns smooth. Slipping the thin skin off each chickpea gives a creamier result, though it adds about ten minutes to the job. Season at the end, once the texture is right.

How do I keep what is left?

In a closed container in the fridge, three days at the outside, and never in the open tin. Kazidomi chickpeas also freeze: drain them, spread them flat on a tray, then bag them. Before opening, the tin belongs in a cupboard that is cool, dry and away from damp.