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Bob's Red Mill Chickpeas -- 25 oz


Bob's Red Mill Chickpeas
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Bob's Red Mill Chickpeas -- 25 oz

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Bob's Red Mill Chickpeas Description

  • High Fiber Chickpeas
  • Also Known s Garbanzo Beans
  • Non GMO Project Verified
  • Kosher

Chickpeas are delicious legumes that keep their shape after cooking and are a staple of Mediterranean, Indian and Middle Eastern food. Their creamy texture and rich, nutty flavor are perfect for hummus, falafel, soups and salads.

 

Dear Friends,

I can remember learning about the glories of beans in grammar school. I pressed a handful of brightly colored varieties into the dirt and was astounded by the green shoots that sprang forth! My love of beans, with their delicious flavors and hearty nutrition, lives on in these chickpeas. I hope you will be inspired to cook a hearty portion of these delicious legumes for you and yours.

 

To your good health,  Bob Moore


Directions

Basic Cooking Instructions

 

Stovetop: Rinse beans before cooking. Place 1 cup beans in a large pot with 4 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 90 minutes; drain well.

 

Slow Cooker: Rinse beans before cooking. Place 1 cup beans, 4 cups water and 1 tsp salt into a slow cooker. Cover and cook on low for 6 hours or high for 4 hours; drain well.

 

Multi-Cooker: Rinse beans before cooking. Place 1 cup beans, 4 cups water and 1 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 40 minutes. Natural release the pressure; drain well.

 

Note: To reduce cooking time, soak 1 cup beans overnight in 3 cups water an 1 tsp salt. Drain and follow cooking instructions above.

~ Makes 8 servings

Free Of
GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/4 Cup (50 g)
Servings per Container: About 14
Amount Per Serving% Daily Value
Calories190
Total Fat2 g3%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate33 g12%
   Dietary Fiber9 g32%
   Total Sugars1 g
     Includes 0g Added Sugars0%
Protein10 g
Vitamin D0 mcg0%
Calcium37 mg2%
Iron2 mg10%
Potassium575 mg10%
Other Ingredients: Garbanzo beans.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Baked Chickpea-Stuffed Eggplant

Filled with chickpeas, cherry tomatoes and marinara, this uncomplicated stuffed eggplant recipe brings rustic healthy flavor to any table. Be generous with the savory spices, fresh herbs and vegan cheese to really make the scoopable dish aromatic and welcoming. Serve this simple sheet pan recipe as a nutrient-rich vegan dinner or satisfying side. Chickpea-Stuffed Baked Eggplant Recipe  

Baked Chickpea-Stuffed Eggplant

  • 2 organic eggplants

Filling

  • 1 can (15 oz.) organic chickpeas ( )
  • 3 Tbsp. olive oil
  • 1/2 tsp. paprika
  • 1/8 tsp. turmeric
  • 1/2 tsp. cumin
  • 1/2 tsp. sea salt
  • Dash cayenne pepper
  • 1 Tbsp. sunflower seed butter
  • 1/2 jar (12 oz.) marinara
  • 1/2 cup cherry tomatoes (halved)

Toppings

  • 1/4 cup pine nuts
  • Fresh thyme
  • Fresh sage
  • Handful vegan cheese
  1. Preheat oven to 400 degrees F.
  2. With fork, poke holes all over eggplants. Cut each in half and scoop shallow hollow out of each. Slice cross hatches across flesh. (Note: This will create faster and more even cooking.)
  3. In oven-safe dish or on sheet pan, arrange eggplants.
  4. In bowl, mix all filling ingredients until we’ll combined. Spoon evenly on top of eggplants.
  5. Sprinkle pine nuts, thyme, sage and cheese over everything.
  6. Bake 40 minutes.

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