Absolute Organic Raw Split Yellow Peas are high in protein and fibre. They can be used in curries, soups and fritters. They have an earthier taste than green split peas, which tend to be sweeter, but a similar nutritional profile and cooking time.
Absolute Organic Mung Beans are an excellent source of protein, iron, fibre, magnesium, potassium and Vitamin B9.
Unlike some other beans, like black beans or chickpeas, mung beans do not require soaking before cooking. They are delicious, versatile and can be used in place of most other beans in dishes like curries, salads and soups.
Chickpeas, also known as garbanzo beans are a staple ingredient in Middle Eastern Cooking.
Absolute Organic Chickpeas are an economical choice to canned products and have more natural flavour without the preservatives.
Although canned chickpeas are convenient, cooking your own batch of chickpeas is easy, they taste better and you get to control the texture. Plus, you can freeze the prepared chickpeas for use at a later time.
Rapid Soak – 1 hour
Place chickpeas in a colander and rinse under cool running water.
Transfer the beans to a saucepan and cover with 2 inches of water.
Bring to the boil, cook for 1 minute, cover and remove from heat.
Leave the beans to soak for 1 hour, then rinse and cook as normal.
Long Soak – Overnight (12 hours)
Place chickpeas in a large bowl and cover completely with cold water.
Allow to soak overnight, or about 12 hours.
Cooking Chickpeas – 1 hour 15 minutes approx
After soaking the chickpeas, drain off the soaking water and transfer them to a cooking pot.
Cover with water twice the amount of the chickpeas and bring to a boil.
Cover, lower the heat and allow the pot to simmer for approximately one hour.
Taste test the chickpeas to assess tenderness. If you would prefer them to be a little softer, continue to simmer for a little longer.
Drain and allow to cool for 15 minutes.
Once cooled, you can use the chickpeas to make hummus, falafel or use in soups, salads or curries and so much more!
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:
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.
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.
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.
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.
Keep the food processor running and slowly add 2 to 3 tablespoons of water until the perfect consistency is reached.
Absolute Organic Raw Green Lentils are rich in antioxidants, iron and magnesium. They work particularly well in salads or as a warm side and are ideal for use in strews, curries and casseroles. They take longer to cook than other varieties, but hold their shape well.
Absolute Organic Split Red Lentils are an excellent source of protein, folate, thiamin, Iron and Potassium. Red lentils have the sweetest and nuttiest flavour of the lentils and are very easy and quick to prepare, often used in Indian cuisine for both sweet and savoury dishes.
Rosevale Lentils are grown and packaged on the Yorke Penninsula in South Australia and certified gluten free!
High in fibre, protein and low in fat, whole red lentils are wonderful when used in a salad, curry or a Dahl. Unlike split lentils, they do not melt away into the dish; they stay whole after cooking so you can enjoy the texture and taste!