Grown by the Schilling Family in Kadina, the dirt(y) kabuli chickpeas are the bigger boys of the chickpea world, compared with the larger desi (which are the little Indian variety). Chickpeas need to be soaked overnight in plenty of cold water. For cooking, discard the soak water and add 3 times their volume of cold water, bring to the boil and simmer for 45 mins. Make a salad, pasta dish, winter soup and delicious hummus.
Dirt(y) Kabuli Chickpeas (500g)