Code: E0383
Kabuli chickpeas are the bigger boys of the chickpea world, compared with the smaller desi (the little Indian variety). Chickpeas need to be soaked overnight in plenty of cold water before cooking. If you forget this step, a ‘hot soak’ can be done of the day. Chickpeas make a great addition to summer salads, pasta dishes, winter braises and soups; can be roasted for crunch, or sprouted. (2013 delicious Produce Awards national finalist.)
Free delivery
On orders of $350 and over. Orders below this amount will need to be increased to guarantee delivery.
Cut-off time
Last orders for the day is at 8:00pm (AEDT)
Traceable, single origin, sustainable and non-GMO.
‘The great proportion of our food comes in one way or another from the dirt that we stand on. Once of the greatest thing you can do is share this food and respect how and where it came from by making informed responsible choices’. Simon Bryant
The dirt(y) inc. range includes pulses from Tasmania, Victoria and South Australia, Peanut Oil from Queensland and dried hand harvested wakame from Tasmania.
Traceable, single origin, sustainable and non-GMO
All grown and processed in Australia. Even the packaging is made and printed in Australia for lower Co2 outputs
Great range suitable for all seasons, easy to cook and of the highest quality
Dirt(y) Inc was founded by Chef Simon Bryant, a champion for local, seasonal and sustainable food.
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