Anoia chickpeas
Anoia chickpeas are a legume that after almost disappearing has bounced right back, thanks to the techniques used by local farmers, and the care they lavish on the product. Small in size and with a creamy texture, these chickpeas are rich in amino acids and minerals, and contain zero cholesterol.
As their texture is not particularly floury, they can be combined with other products such as meat and fish in stews, as they can stand long cooking without disintegrating or losing their skins.
Store in the fridge in a plastic bag. Once boiled, they can also be preserved in brine.
When cooked, chickpeas can very successfully be frozen, either on their own, or in leftover stew. If you don’t want them to take up too much space in your freezer, they can be made into hummus and frozen in portions that are ready to use when needed.
Another idea for leftover cooked chickpeas is to add them to salads or rice dishes, or use them to make a soup or miso. If you have a range of different leftover legumes, why not make a soup with some green veg. Fry the greens for about 5 minutes in hot oil, and add to the legumes. Cover with stock, and add a few herbs, such as rosemary, thyme, sage and bay. Simmer gently for 50 - 60 minutes.
