British Chickpeas you say?
Incredibly excitingly, Norfolk farmer Henry Raker harvested the first ever field-scale crop of British chickpeas last summer. They're now cleaned, packed up, and ready to found as part of our new collection of sustainable Bristish grains and pulses.
Chickpeas are nutrient-dense and rich in amino acids. They are a wonderful ingredient to use if you are wanting to make a meal stretch a little further, while still providing so much nutritional value.
To celebrate our new range of British grains and pulses we have created a series of mouthwatering recipes, like this one for 'Lamb Loin with Chickpeas & Wild Garlic'.
A classic combination, lamb and chickpeas, this time with a wonderful seasonal punch from vibrant wild garlic. Spring has officially sprung with this moreish recipe.
Soak the chickpeas for 6 hours (or leave to soak overnight).
Pour the chickpeas into a pan and cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the chickpeas are soft.
In a hot pan, sear the lamb loin until browned all over, then place it into a hot oven for 5 minutes. Remove the lamb loin and allow to rest for 5 minutes.
Meanwhile, finely chop the wild garlic, parsley, garlic cloves and capers, add the olive oil, juiced lemon and a pinch of salt and mix to create a salsa verde.
Slice the lamb loin thinly, add to the chickpeas and dress with the salsa verde to serve.