Groceries and cereals
Dry nakhud (chickpeas) “Iran” for soups, side dishes and home cooking.
Use nakhud in soups, side dishes and other dishes after cooking. Before cooking, sort and rinse the grains; Follow the chosen recipe or instructions on the package for soaking and cooking.
KZT 2,000.00 / kg
In stock
Minimum quantity: 0.1 kg. Order step: 0.05 kg.
Dry chickpeas Iran for hummus, soups and warm salads. Sort, rinse and cook until soft; Measure the amount of finished chickpeas after cooking.
Nutritional value is determined by the manufacturer's labeling.
If you are allergic to an ingredient, exclude the product. The full composition of this product has not yet been established; a safe choice for allergies cannot be confirmed.
If there is a confirmed allergy to this product or its ingredient, it is excluded regardless of the season.
NHS: food allergyBoil the chickpeas until soft and measure the required amount of ready-made grains for grinding.
Combine cooked chickpeas with vegetables and lemon dressing.
Prepare dry chickpeas in advance; Time until tender depends on the batch and cooking method.
After soaking and cooking, chickpeas change weight. If a recipe calls for cooked chickpeas, do not use the same number of dry grams.
Cicer arietinum is a legume. Its cultural history is associated with Western Asia, and the seeds are used in dishes after cooking.
Royal Botanic Gardens, Kew — Cicer arietinumChickpea is a long-cultivated legume in Western Asia. Kew indicates a natural range from southeastern Turkey to Iran. The designations UZB and Iran are retained as supplier names; batch documents confirm the place of cultivation.
The country of this batch is being specified.
Royal Botanic Gardens, Kew — Cicer arietinumA creamy chickpea snack for vegetables, scones and toast.
Dry chickpeas are prepared separately. Do not substitute grams of cooked chickpeas with the same dry weight. Cook until soft according to recipe. To prepare this item, measure the prepared edible portion and select the purchase quantity separately.
Cooked chickpeas, vegetables and a simple lemon dressing; dry grains are boiled in advance.
For the salad you need already cooked soft chickpeas. Sort, rinse, soak and cook if necessary; measure the finished mass.
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