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Vegetable protein source
Code: 3730 3.50
Heera Chick Peas 500g
Boiled Chickpeas which are also known as “Kabuli Chana” or ‘Cooked chole’ are big white skinned chickpeas used in preparing different types of traditional indian dishes. Chickpeas have a delicious nutlike taste and buttery texture. Boiled checkpeas are famous among Asian, Indian and Mexican meals. It is a versatile legume used as a main ingredient for many Indian dishes such as hummus, falafels, and curries in the Middle East region of Indian subcontinent. Chick peas can also be used as whole peas for making different varieties of salad and side dish. They are generally eaten either as roasted whole peas or gram sprouts which are a rich source of protein and dietary fiber. Varieties of tasty Indian dessert recipes are prepared from Boiled chickpeas. Many popular dishes in Indian cuisine are made with Boiled chickpeas, such as Chole kulcha is very famous food in north Indian region, Channa masala and different types of spicy chutneys. Due to its high protein and fiber,boiled chickpeas are very much suitable for vegetarians.

How to prepare boiled chickpeas?

Take soaking chick peas and put it in the pressure cooker or in a closed pan, add some salt and cook it on a high flame for 15 minutes till the chickpeas become soft. Now boiled chick peas are ready to make desired varieties of Indian recipes.

Indian Recipe:Chole Masala

Main Ingredients to Chole masala (Chana masala):

Chickpeas, onion, tomatoes, coriander seed, garlic, chiles, ginger

Ingredients to prepare chenna Masala:

• Channa – 200 gm

• cumin – 1 pinch

• coriander leaves – 1 springs

• Ginger garlic paste – i tbsp

• green chillies – 2 (chopped)

• Oil – 3 tbsp

• Onion – 2 (chopped)

• Salt – as per taste

• Channa masala powder – 25 grams

• tomatoes – 2 (chopped)

• turmeric – 1 pinch

• whole garam masala – few piece

Cooking method to chana Masala:

• Drain the water of chickpeas and put it aside

• Heat the oil in a saucepan and add cumin seeds whole garam masala

• when the cumin seeds change color add chopped onion ti it and saute till they are brown

• Add the ginger-garlic paste to it and saute for couple of minutes.

• Add all the chopped tomatoes into it and saute add salt.

• Saute the tomatoes till they are soft and mushed up

• Add the chole to the mixture and mix gently so that chole are properly coated in the Mixture

• Add the reserved water depending on the gravy you need,check andadjust the seasoning

• Simmer the stove and cook coverd fro 5-6 minutes and garnish it with coriander leaves

• Serve it with chappatti or naan,bhature and puri with sliced onion and lemon wedge by the side

Superfood Brownies


  • 1 15-oz. can organic garbanzo beans/chickpeas (no salt added)

  • 1 large ripe banana

  • 1 flax egg (1½ tablespoons of flaxseed + 3 tablespoons of H20)**

  • 3 tablespoons raw cacao powder

  • ¾ cup dates (soaked in warm water for 10 to 15 minutes)

  • 1 teaspoon vanilla extract

  • ¾ cup mix of pumpkin seeds and walnuts (or nuts of your choice), plus ¼ cup for topping

  • 2 tablespoons coconut flakes

  • Coconut oil cooking spray

  • Cacao nibs (optional)


1. Preheat oven to 350°F. Combine garbanzo beans, banana, flax egg, cacao powder, dates, and vanilla extract in a food processor (or blender) until fully combined and smooth.

2. Fold in ¾ cup of nuts and 1 tablespoon coconut flakes (and optional nibs). Spray an 8-by-8-inch baking pan with coconut oil cooking spray and fill with batter. Top with ¼ cup nuts and 1 tablespoon coconut flakes.

3. Bake in the oven for 30 to 45 minutes. Let cool and cut into 9 brownies.

**How to make a flax egg: combine 1 to 1½ tablespoons of flax meal with 3 tablespoons water. Let sit for 10 to 15 minutes and voilà, a vegan egg!

Manufacturer: Heera P&B Foods Ltd, Indija

Net weight: 500g


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