Duru Koçbaşı Chickpeas (9 mm) – 1 kg

Not all chickpeas are equal, and Turkish cooks are surprisingly particular about theirs. These Duru Koçbaşı chickpeas are a prized Turkish-grown variety, graded to a generous 9mm size and packed in a 1kg bag, ready to become creamy hummus, rich stews and the classic rice and chickpea pilav.

What Does Koçbaşı Mean?

Koçbaşı translates as ram's head, a nod to the distinctive shape of each chickpea, with its rounded body and little pointed beak that some say resembles a ram's horns. It is one of the best-known domestic varieties in Turkey, valued for its thin skin, creamy interior and nutty flavour. Shoppers there look for the name on the packet because they know these cook evenly and turn wonderfully tender.

Compared with many imported varieties, these Turkish chickpeas have a softer bite once cooked and a slightly sweeter taste, which makes a real difference in dishes where the chickpea is the star.

Why Size Matters

Chickpeas in Turkey are often sold by calibre, and 9mm is towards the top of the scale. These large chickpeas look generous in a bowl, hold their shape well in stews and give a smooth, fluffy result when blended. They are especially good for dishes where you want each chickpea to be noticed, from a hearty pot of stew to a street-style chickpea and rice plate.

How to Cook Koçbaşı Chickpeas

1. Rinse the chickpeas, then soak them overnight in plenty of cold water with a pinch of bicarbonate of soda.
2. Drain and rinse again, then place in a large pan and cover with fresh water by a few centimetres.
3. Bring to the boil, skim off any foam, then reduce to a gentle simmer.
4. Cook for around one to one and a half hours, or until tender enough to crush easily between your fingers. A pressure cooker will shorten this considerably.
5. Season with salt towards the end of cooking so the skins stay soft.

Favourite Dishes

In Turkish, chickpeas are called nohut, and they appear in countless family recipes.

• Etli nohut: a slow-cooked stew of chickpeas, lamb or beef, onion and tomato paste, usually served with rice pilav and pickles.
• Nohutlu pilav: buttery rice studded with tender chickpeas, a well-loved street food in Istanbul.
• Hummus: blend cooked chickpeas with tahini, lemon, garlic and olive oil until silky.
• Salads: toss with tomatoes, parsley, red onion, sumac and lemon for a quick side.
• Roasted snacks: coat with oil and spices and roast until crisp.

Cook a large batch at once and freeze the extra in portions. It saves time on busy evenings and costs far less than buying tins. Keep a little of the cooking water too, as it makes hummus extra smooth.

Storage

Keep in a cool, dry place in an airtight container once opened. Dried chickpeas keep for a long time, but fresher stock cooks more quickly and evenly, so check the best before date on the pack.

Order Koçbaşı Chickpeas Online

Robin Food delivers Turkish pulses and grains across the UK, with same-day delivery available in many London postcodes. Pair them with our baldo rice, coarse bulgur and Turkish extra virgin olive oil.