Beans & Pulses

Servings per pack: 8

Serving Size: 50g

Servings per pack: 8

Serving Size: 50g

Rapid Soak – 1 hour

1. Place chickpeas in a colander and rinse under cool running water.
2. Transfer the beans to a saucepan and cover with 2 inches of water.
3. Bring to the boil, cook for 1 minute, cover and remove from heat.
4. Leave the beans to soak for 1 hour, then rinse and cook as normal.

Long Soak – Overnight (12 hours)

1. Place chickpeas in a large bowl and cover completely with cold water.
2. Allow to soak overnight, or about 12 hours.

Cooking Chickpeas – 1 hour 15 minutes approx

1. After soaking the chickpeas, drain off the soaking water and transfer them to a cooking pot.
2. Cover with water twice the amount of the chickpeas and bring to a boil.
3. Cover, lower the heat and allow the pot to simmer for approximately one hour.
4. Taste test the chickpeas to assess tenderness. If you would prefer them to be a little softer, continue to simmer for a little longer.
5. Drain and allow to cool for 15 minutes.
6. Once cooled, you can use the chickpeas to make hummus, falafel or use in soups, salads or curries and so much more!

Storage tip:

Cooked chickpeas can be kept covered in the refrigerator for us to three days or frozen in an air tight container for about one month.

Makes 6 serves (approx 1 ½ cups)

Special equipment required:

• Food Processor

Ingredients:

• 1 ½ cups (250g) cooked chickpeas
• ¼ cup (60ml) fresh lemon juice (approx 1 large lemon)
• ¼ cup (60ml) tahini
• 1 small garlic clove, minced
• 2 tablespoons (30ml) extra-virgin olive oil
• ½ teaspoon ground cumin
• ½ teaspoon salt, more to taste
• 2-3 tablespoons (20-45ml) cold water.

Directions:

1. Into a food processor, add the Tahini and lemon juice and run for approximately 1 minute. Scrape the sides and bottom of the bowl then process for another 30 seconds.
2. Add olive oil, garlic, cumin and salt into the mix and process for a further 30 seconds. Scrape the sides and bottom of the bowl then process for another 30 seconds or until well blended.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and smooth, around 1 to 2 minutes.
4. Keep the food processor running and slowly add 2 to 3 tablespoons of water until the perfect consistency is reached.
5. Taste for salt and add more if needed.

Servings per pack: 8

Serving Size: 50g

Servings per pack: 8

Serving Size: 50g

Servings per pack: 8

Serving Size: 50g

Serves 4, Cook Time: 45mins.

Ingredients:

• 2 cups onion, diced
  
• 1 cup celery, diced
• 2 cups carrot, diced
  
• 2 cloves garlic
• 1 tsp dried thyme
• 1/2 tsp salt
• 2 tbsp olive oil
  
• 1 cup crushed tomatoes
• 1 litre Vegetable or Chicken broth
• 2 cups Rosevale Red lentils
• Parmesan, optional

Directions:

1. Add the onions, carrot, celery, garlic, thyme and salt to a blender or food processor. Process to chop finely.

2. Heat olive oil in a medium pot over medium heat. Add the vegetables, stir to coat, and cook for about 6 minutes or until just starting to soften.⁠

3. Add the tomatoes and broth, cover and bring to a boil.⁠

4. Remove cover, reduce heat to a simmer and stir in lentils. Simmer until the lentils are soft or about 20-25 minutes⁠.

5. Serve topped with Parmesan cheese and crusty bread, if desired.⁠

Ingredients:

• 2 tsp Olive Oil or Coconut Oil
• 1 Onion, diced
• 4 cloves Garlic, sliced
  
• 1 Carrot, diced
  
• 2 Celery stalks, diced
• 2cm piece of Ginger, grated
• 1cm piece of Turmeric, grated
• 500ml Chicken Broth
• 1/2 cooked Chicken, shredded
• 2tbs dry Chicken Stock
  
• 1 cup Rosevale Lentils
• Crusty Bread to serve.

Directions:

1. Start by cooking off the celery, carrot, garlic, ginger, onion and turmeric, until soft and fragrant

2. Add the bone broth, the shredded chicken, chicken stock, Rosevale Lentils and 500ml extra of boiling water and simmer away until lentils are cooked.

Servings per pack: 8 approx.

Serving Size: 100g

Servings per pack: 8 approx.

Serving Size: 100g