Chickpeas are at the heart of Turkish home cooking, but soaking and boiling them takes hours. These Burcu boiled chickpeas skip that step: the jar contains only chickpeas, water and salt, 600 g in total with 360 g drained, and the product is made in Türkiye.
Rinse and drain them, then toss them into a tomato and cucumber salad with olive oil and lemon, blend them with tahini, garlic and lemon for a quick hummus, or crisp them in the oven with paprika and cumin for a snack. They are also the base of a classic nohutlu pilav, of a tray of chickpeas with roasted chicken, and of a warm stew of onion, tomato paste and cumin. Burcu's nutrition table lists 83 kcal, 7.3 g of fibre and 4.6 g of protein per 100 g.
Keep the unopened jar in a cool, dry place away from direct sunlight and do not buy jars that leak or have a swollen lid. Once opened, keep leftover chickpeas covered in the refrigerator and use them within a day or two.