Orders must be placed by 5pm on Tuesday 19th December for delivery before Christmas

Navarrico chickpeas, jar 660g

Navarrico garbanzos, large chickpeas, 700g, jar

£3.50 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product
  • Great Taste Awards 2013 - 1 Star

Large, "Castellano" chickpeas processed in Navarra before being put into jars or cans.

Cooked beautifully so that they retain some bite, whilst being tender and moist, they are remarkably versatile and ideal for casseroles, in salads or to make humus. An excellent product if you want to make real fast food.

Ingredients
Chickpeas (sulphites), water and salt
Storage & Care
Ambient. Once opened keep refrigerated and consume within 3 days
Nutrition Per 100g
Energy 442kJ / 104kcal
Fat 1.9g
   of which saturates 0.3g
Carbohydrate 116.3g
   of which sugars 0.3g
Protein 5.5g
Fibre 4.5g
Salt 0.7g
* Typical values per 100g

Navarrico

El Navarrico are a specialist processor of jarred fruit and vegetables based in San Adrian, Navarra, one of Spain’s most fertile regions.

It specialises in the production of jarred and tinned artichokes, white asparagus and piquillo peppers.

Chickpea and chorizo stew

Ingredients
200g diced panceta adobada (coated with paprika)
1 x diced Alejandro “barbacoa” chorizo
1 medium red onion, chopped
1 x 315g jar Brindisa fritada (tomato and red pepper sauce)
1 x jar of water (we just use a fritada jar to measure)
3 large cloves garlic, crushed
2 tbsp chopped oregano (ideally fresh)
Black pepper to taste
2 jars cooked El Navarrico chickpeas – undrained as you will use the brine
No salt is necessary as the chickpea brine and chorizo should provide enough

Method

  1. Fry the diced pancetta, chorizo and red onion together until they are all beginning to brown.
  2. Add the fritada and water, stir well and bring to a gentle simmer.
  3. Now add the crushed garlic, pepper, 1½ tbsp of oregano and the El Navarrico chickpeas in their brine and stir again, bringing back to a gentle simmer.
  4. Continue to simmer for 5-10 minutes, then serve, scattering the final ½ tbsp of fresh oregano over each plate.
More