Get ready for Bold Bean Co's Organic Chickpeas. The chickpeas are carefully selected and are full of flavour and nutrition, making them ideal for even the healthiest eaters. With their thin, nutty skins and tender creaminess, you won’t be able to resist. Plus our organic chickpeas come in a convenient glass jar for quick and easy prep. Whether you’re short on time or just want to add extra protein to your meals, these chickpeas will get the job done! Mash them, stew them, eat them straight from the jar - the possibilities are endless. Perfect for vegans, vegetarians and meat reducers alike; you can’t go wrong with adding Bold Bean Co's Organic Chickpeas into your regular recipe rotation! WHAT MAKES THEM BOLD? These are the Garbanzo Pedrosillano variety of chickpeas. They have thinner skin and are far creamier than canned or tinned chickpeas. Each bean variety is suited to different growing conditions so they are sourced from the best possible climate. Bold Bean Co’s Organic Chickpeas are then cooked low and slow to preserve their flavour and texture - hence why they’re so creamy and full-flavoured. WHY CHOOSE THEIR JARRED BEANS? Loved by celebrity chefs, jarred beans are a great way to add delicious flavour to your dishes without spending time soaking and boiling dried beans. There is no sodium metabisulphite or other additives in these beans, so you can enjoy them in their most natural form. Why not try Crispy Gochujang Chickpeas? Serves 2. Cooking time 50 mins Ingredients 1 jar Bold Bean Queen Chickpeas, drained 3 tbsp neutral oil 1 tbsp gochujang paste 2 tbsp soy sauce or tamari 1 tbsp runny honey or maple syrup 2 garlic cloves, crushed 2 tbsp grated ginger For the sesame cucumber salad 2 cucumbers (or radishes) sliced 1 large garlic clove, crushed 1 red chilli, finely sliced 1½tbsp rice vinegar or white wine vinegar 2 tsp soy sauce or tamari 1 tbsp sesame seeds, toasted 1 tbsp sesame oil 250g cooked white rice, to serve For the toppings (optional) 2 tbsp sesame seeds, toasted 3-4 spring onions, sliced Nori seaweed, crumbled Method 1. Preheat the oven to 200°C. 2. To make the cucumber salad, begin by trimming the ends of the cucumbers. Then, using a rolling pin, gently smash the cucumbers until they split (this creates a flavour you simply can't achieve from just cutting, and also allows them to better absorb the seasoning), then slice into small chunks and put into a sieve set over a bowl. Sprinkle with a good pinch of salt and toss to coat. Leave to sit to allow some of the cucumber water to release while you're cooking. 3. Rinse the chickpeas and pat them dry with paper towel, then tip into a baking dish. Toss with two tablespoons of the olive oil and season with salt and pepper. Roast for 25-30 minutes until crispy, tossing halfway through. 4. Meanwhile, tip the cucumber into a salad bowl, then add the rest of the salad ingredients. Toss to combine and set aside. 5. Combine the gochujang, soy sauce or tamari, honey or maple syrup, garlic and ginger in a medium-sized saucepan over a medium heat. Bring to a gentle simmer, stirring constantly. Cook for 2-3 minutes until fully combined and smelling fragrant. 6. Remove the chickpeas from the oven and stir into the saucepan. 7. Continue to stir until the sauce reduces and thickens slightly; you want it to have a slightly sticky but glossy texture. Remove from the heat and serve with the salad. We like serving this as a rice bowl, loading up each bowl first with rice, then cucumber salad and then chickpeas, before sprinkling over the optional toppings: sesame seeds, sliced spring onions and nori.