Ocado Chickpeas in Water

Ocado Chickpeas in Water.
All Ocado own label canned products have a ring pull for easy opening.

These versatile chickpeas have a mild, nutty flavour with a slightly earthy undertone and a firm, creamy texture. As 80g is 1 of your 5 a day, they’re a handy store cupboard staple without worrying about waste. Use in a variety of hot and cold dishes including salads and stews, hummus and falafel.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Harissa Chickpea Stew recipe.

Top Tip!
For a quick and easy snack, lightly coat the chickpeas in olive oil and your favourite spices, then roast in the oven until crispy.

Whether it's beans or tomatoes, lentils or tuna, we've got the store cupboard staples you need, simply search 'Ocado cans'.

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Store in a cool dry place.

Once opened, pour contents into a non-metallic container, cover, refrigerate and consume within 2 days.

Cooking Instructions
Remove all packaging. For best results, microwave.

Microwave: 750W - 2 mins 30 secs / 850W - 2 mins
Empty the contents of the can into a microwaveable container, ensuring the water covers the chickpeas.
Cover and heat on full power for 2 minutes 30 seconds (750W), 2 minutes (850W).
Stir well and drain before serving.

Hob: 3-4 mins
Empty the contents into a saucepan.
Heat gently for 3-4 minutes, stirring frequently.
Do not allow to boil. Drain before serving.

All appliances vary. These are guidelines only. Ensure the product is piping hot before serving. Do not reheat.

Metal Can

Can
Rinse & Recycle

Net weight: 400g
Drained weight: 242g

Chickpeas, Water.

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Harissa Chickpea Stew
By OcadoLife
Prep time: 5 mins
Cook time: 40 mins
Serves: 4

Ingredients:
4 tbsp olive oil
2 onions, finely chopped
6 garlic cloves, crushed or grated
2 tbsp tomato purée
2 tbsp harissa paste
2 (400g) tins chickpeas, drained and rinsed
2 (400g) tins chopped tomatoes
400ml vegetable stock
15g basil, thinly sliced
200g sliced kale
4 slices sourdough

Method
Step 1
Heat 2 tbsp olive oil in a medium pan on a medium heat. Add the onion, season, and cook for 7-10 mins or until softened.

Step 2
Add two-thirds of the garlic and cook for 1 min. Add the tomato purée; cook for 2-3 mins or until it begins to darken.

Step 3
Add the harissa paste, chickpeas, tinned tomatoes and vegetable stock. Stir to combine, season and bring to a simmer over a medium-high heat. Reduce the heat to low and simmer, uncovered, for 15-20 mins or until thickened. Remove from the heat and stir in the basil; season to taste.

Step 4
Add the remaining olive oil to a frying pan on a medium heat. Add the remaining garlic and cook for 1 min. Add the kale with 4 tbsp water; season. Cook for 3-4 mins or until the kale has begun to wilt.

Step 5
Serve the stew and kale with the sourdough on the side. Chill leftovers for up to 4 days or freeze for up to 3 months.