Yayla Koçbaşı Chickpeas 1 kg

Yayla Koçbaşı Chickpeas 1 kg

Koçbaşı Type • Grade 1 Chickpeas

Turkish Origin TS 142 Koçbaşı Type Source of Potassium Source of Folic Acid 10-12 Hours Soaking

Product Information

Complies with the Food Codex.

Key Features

Source of Potassium

It Is a Source of Folic Acid

From Nature to Your Table

Delicious, natural legumes are sourced from our farmers, processed in our modern facilities, packaged to world standards, and brought to your table.

Storage and Product Inspection

• Best before date ( TETT ), batch number ( PN ) and product year ( PY ) are printed on the packaging.
• Store in a cool, dry place away from sunlight, preferably in a cloth bag.
• Grains, cereals and rice are products of agricultural origin and should be inspected visually before consumption.

Chickpea Stew with Meat

1. To 2 cups of Yayla Koçbaşı Chickpeas add 1 teaspoon of salt.
2. Soak the chickpeas in cold 10-12 hours let them soak.
3. Place the soaked chickpeas back into cold water and leave them to boil.
4. In another pot, 2 tablespoons of butter, 1 large onion, 1 green chili pepper, 2 tomatoes and 2 cloves of garlic.
5. 1 tablespoon tomato paste and roast for a while.
6. Roasted in a separate pot 200 g cubed meat And 1 liter of water.
7. Let the mixture come to a boil.
8. Pour out half of the water from the boiled chickpeas. Add the remaining water along with the chickpeas to the boiling pot.
9. After boiling the dish for a while longer, serve it hot.

Cooking Suggestion

• Soak the chickpeas in cold 10-12 hours water.
• Boiling them in a pressure cooker saves time.
• In a pressure cooker, approximately in 30-40 minutes cooks.
• In a regular pot, approximately In 1-1.5 hours cooks.

⏱ For the best cooking result, soak the chickpeas beforehand 10-12 hours in cold water let them soak.

MANUFACTURER Yayla Agro Gıda San. ve Tic. A.Ş.

Nutritional Values

Product Features

• Net quantity: 1 kg
• Packaging Type: Opp
• Gluten: None
• Vegan: Yes