{"product_id":"chickpeas-white-organic-5kg-2","title":"Chickpeas White Organic 5kg","description":"\u003cdiv style=\"color: #304c45;\"\u003e\n\u003cdiv style=\"color: #304c45;\"\u003e\n\u003cp\u003eAustralian-grown organic white chickpeas of the Genesis 090 variety, grown by Graham and Judith Carter on their family farm near Serviceton in Victoria's western Wimmera. These Kabuli-type chickpeas have a mild, nutty flavour and a creamy texture when cooked, making them ideal for hummus, curries, salads, soups and everyday cooking.\u003c\/p\u003e\n\u003ch2\u003eAbout White Chickpeas\u003c\/h2\u003e\n\u003cp\u003eThese white chickpeas are the \u003cstrong\u003eGenesis 090 variety\u003c\/strong\u003e, a Kabuli-type chickpea grown by the Carter family in Victoria's western Wimmera.\u003c\/p\u003e\n\u003cp\u003eKabuli chickpeas are recognised for their pale colour, rounded shape and relatively large seeds. They are the chickpeas most Australians are familiar with, particularly in Mediterranean, Middle Eastern and Indian cooking.\u003c\/p\u003e\n\u003cp\u003eUnlike the smaller, darker Desi chickpeas, Kabuli chickpeas generally have a thinner seed coat and a milder flavour. When properly soaked and cooked, they develop a soft, creamy interior while retaining enough structure for salads and other dishes.\u003c\/p\u003e\n\u003cp\u003eChickpeas are also a useful crop in agricultural rotations. As legumes, they form a relationship with soil bacteria that allows them to fix atmospheric nitrogen. Some of this nitrogen can contribute to the wider farming system, although the amount remaining for subsequent crops depends on growing conditions and how the crop is managed.\u003c\/p\u003e\n\u003ch2\u003eAbout the Growers: The Carter Family\u003c\/h2\u003e\n\u003cp\u003eGraham and Judith Carter farm near Serviceton in Victoria's western Wimmera, close to the South Australian border. Their family's connection to the land stretches back to 1942, when Graham's parents began farming broadacre crops and sheep.\u003c\/p\u003e\n\u003cp\u003eGraham took over the family farm at a young age and, as chemical-intensive farming became increasingly common during the 1970s and 1980s, chose to pursue a different approach. The farm achieved organic certification in the 1990s.\u003c\/p\u003e\n\u003cp\u003eFarming organically in the Wimmera presents its own challenges, particularly when it comes to maintaining soil fertility and managing weeds. Over the years, the Carter family has explored approaches such as composting and adapting planting times to suit local conditions.\u003c\/p\u003e\n\u003cp\u003eAlongside their chickpeas, the Carters grow cereal grains, including oats, rye and other crops suited to their region. Their approach reflects decades of experience working with the seasons and the particular conditions of their farm.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAustralian-grown organic white chickpeas\u003c\/li\u003e\n\u003cli\u003eGenesis 090, a Kabuli-type chickpea variety\u003c\/li\u003e\n\u003cli\u003eGrown by Graham and Judith Carter near Serviceton, Victoria\u003c\/li\u003e\n\u003cli\u003eProduced by a family with a long history of organic farming\u003c\/li\u003e\n\u003cli\u003eMild, nutty flavour and creamy texture when cooked\u003c\/li\u003e\n\u003cli\u003eVersatile for hummus, curries, salads, soups and roasting\u003c\/li\u003e\n\u003cli\u003eCan also be milled into whole chickpea flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCooking \u0026amp; Uses\u003c\/h2\u003e\n\u003cp\u003eDried chickpeas are wonderfully versatile, but they do require a little preparation before cooking.\u003c\/p\u003e\n\u003ch3\u003eCooking Whole Chickpeas\u003c\/h3\u003e\n\u003cp\u003eRinse the chickpeas and soak them in plenty of water overnight, or for approximately 8–12 hours. Drain, rinse and transfer to a saucepan with fresh water.\u003c\/p\u003e\n\u003cp\u003eBring to a boil, then reduce to a gentle simmer until the chickpeas reach your preferred tenderness. Cooking time will vary depending on the age of the chickpeas, soaking time and intended use. Allow approximately 60–90 minutes as a starting guide, checking regularly.\u003c\/p\u003e\n\u003cp\u003eFor hummus, cook the chickpeas until particularly soft. For salads and grain bowls, you may prefer them to retain a little more structure.\u003c\/p\u003e\n\u003ch3\u003eOther Ways to Use Them\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHummus:\u003c\/strong\u003e Blend cooked chickpeas with tahini, lemon, garlic and olive oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCurries and stews:\u003c\/strong\u003e Add cooked chickpeas to vegetable dishes, soups and slow-cooked meals.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalads:\u003c\/strong\u003e Toss with fresh vegetables, herbs and a simple dressing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasting:\u003c\/strong\u003e Roast cooked, well-drained chickpeas with spices for a crunchy snack.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHome milling:\u003c\/strong\u003e Mill the dried chickpeas into flour for savoury pancakes, flatbreads and other recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAdditional Product Information\u003c\/h2\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite Chickpeas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBotanical Name\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cem\u003eCicer arietinum\u003c\/em\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChickpea Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKabuli (White Chickpeas)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGenesis 090\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrowers\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGraham \u0026amp; Judith Carter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrowing Region\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eServiceton, Western Wimmera, Victoria\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrowing Method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOrganic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCountry of Origin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003csmall\u003eAs a natural agricultural product, chickpea size, colour and cooking characteristics may vary slightly between seasons and batches.\u003c\/small\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003eWhat variety of chickpeas are these?\u003c\/h5\u003e\n\u003cp\u003eThese are Genesis 090 chickpeas, a variety belonging to the Kabuli type. Kabuli chickpeas are generally pale-coloured and rounded, and are commonly used for hummus, curries, salads and other dishes.\u003c\/p\u003e\n\u003ch5\u003eWhat is the difference between white and brown chickpeas?\u003c\/h5\u003e\n\u003cp\u003eWhite chickpeas are generally Kabuli-type chickpeas, with larger, pale-coloured seeds and a relatively mild flavour. Brown chickpeas are generally Desi-type chickpeas, which are smaller, darker and have a thicker seed coat. Both are types of the same species, \u003cem\u003eCicer arietinum\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch5\u003eDo I need to soak dried chickpeas before cooking?\u003c\/h5\u003e\n\u003cp\u003eSoaking is recommended because it helps the chickpeas hydrate more evenly and generally reduces cooking time. An overnight soak of around 8–12 hours is a good starting point.\u003c\/p\u003e\n\u003ch5\u003eHow long do dried chickpeas take to cook?\u003c\/h5\u003e\n\u003cp\u003eAfter soaking, chickpeas commonly take around 30-40 minutes to simmer until tender, although cooking time can vary. Older chickpeas and different growing seasons can affect how quickly they soften.\u003c\/p\u003e\n\u003ch5\u003eCan I use these chickpeas to make hummus?\u003c\/h5\u003e\n\u003cp\u003eYes. White chickpeas are particularly well suited to hummus. Cook them until very soft before blending for a smoother, creamier result.\u003c\/p\u003e\n\u003ch5\u003eCan I mill these chickpeas into flour?\u003c\/h5\u003e\n\u003cp\u003eYes, provided your grain mill is suitable for milling dried legumes. Chickpea flour is useful for savoury pancakes, flatbreads, batters and other baking. Check your mill manufacturer's instructions before milling.\u003c\/p\u003e\n\u003ch5\u003eAre these chickpeas Australian grown?\u003c\/h5\u003e\n\u003cp\u003eYes. These Genesis 090 white chickpeas are grown by Graham and Judith Carter near Serviceton in Victoria's western Wimmera.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Carter Family","offers":[{"title":"Default Title","offer_id":43397923569873,"sku":"CHKP-WHT-CART-5KG","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0617\/3314\/2737\/files\/Australian_grown_organic_Chickpeas_5kg.jpg?v=1776053703","url":"https:\/\/sovereignfoods.com.au\/products\/chickpeas-white-organic-5kg-2","provider":"Sovereign Foods","version":"1.0","type":"link"}