This 1 kg bag holds plain dried chickpeas, known in Turkish as nohut. The back label lists a single ingredient, chickpeas, and states that the product is suitable for vegans. Because they are dried, they reward a little planning: soak them overnight in plenty of water, then drain and simmer until tender.
Nohut is a workhorse of Turkish home cooking. Simmer it with onion, tomato paste and cubed meat for nohut yemeği, cook it into nohutlu pilav to serve with chicken, or add it to soups and slow-cooked stews. Once cooked and cooled, the same chickpeas make a good base for hummus blended with tahini, lemon and garlic, or for a simple salad with parsley, onion, olive oil and lemon. Cooking time varies with the age of the chickpeas, so test for tenderness rather than relying on the clock.
Store the bag in a cool, dry place away from direct sunlight. After opening, reseal with the tab provided or move the chickpeas into an airtight container.