Brindisa Navarrico garbanzos chickpeas are a quick addition to Spanish stews, cold salads, or even use to make an easy hummus.

The chickpeas are best drained and rinsed before using, but try saving a little of the brine to season a tomato and chorizo stew instead of adding extra salt. Blitz rinsed chickpeas with olive oil, garlic and lemon juice in a food processor for a quick hummus, or crush in a pestle & mortar for a chunkier version.

The large, tender chickpeas are grown in the Spanish region of Navarra, famed for its fertile soil.

Ingredients: chickpeas (64%), water, salt. Contains allergens: sulphites.

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