Napolina Chick Peas 400g
Drained weight 240g.
Once opened, remove contents from can and place in a suitable container.
Store in a refrigerator and use within 2 days.
Prepare & Use
Eat like the Italians!
Sicilian chick pea fritters with tomato salsa:
Coarsely crush 2 x 400g tins of chick peas in a large bowl using a potato masher. Stir in 1 de-seeded and finely chopped red chilli, 2 crushed garlic cloves, 2 thinly sliced spring onions, 50g of parmesan cheese, 1 beaten egg and 1 tbsp of plain flour, mix well,
Divide the mixture into 15 balls and gently press to form little patties,
Gently heat 4 tbsp of Napolina light & mild olive oil in a frying pan and gently cook the fritters in small batches for 2-3 minutes on both sides, keep warm until all the fritters are cooked,
Serve with a simple tomato salsa made by mixing chopped tomatoes, chilli, finely chopped shallots, garlic and basil.
Country of Origin
Royal Liver Building,
Chick Peas, Water, Antioxidant: Sodium Metabisulphite
Suitable for Vegetarians
|Typical Values||per 100g drained|
|of which saturates:||0.3g|
|of which sugars:||0.3g|
Chunky soup is a great alternative to the typical kind if you're feeling more peckish than normal. Wholesome, nourishing and full of flavour, this chickpea and tomato soup is as chunky as they come. Perfect is you want to treat your tastebuds but watch your waistline.
The combination of pasta and chickpeas was popular in ancient Roman and Arab empires and remains a classic Italian comfort food today. The fried pasta topping adds texture, although it is not essential.
2 hrs 30 mins
A healthy vegetarian starter or tapas-style dish to start any Indian meal experience.
Chickpeas are such a fantastic ingredient, they have a lovely nutty flavour and are a good source of zinc and protein - and used liberally in Indian cuisine.This recipe is a firm favourite and is really hearty - the perfect winter warmer.
2 hrs 10 mins
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