Duru's nohut is a single-ingredient dried chickpea sold in a clear bag, so you can see the even, rounded kernels before you cook them. The pack reads "Nohut" with "Chickpeas" in English and carries the "Her tanesinde aynı lezzet" (the same flavour in every grain) banner, and the product is listed as a large 9 mm chickpea.
Dried chickpeas must be soaked first: Duru's instruction for its chickpeas is to soak them for eight hours before use. After draining, simmer them in fresh water, without salt at the start, until tender; this usually takes around an hour, and a pressure cooker shortens it considerably. Cooked nohut is the base of etli nohut (chickpeas with lamb or beef), nohutlu pilav, a quick tomato and onion stew, a warm salad with parsley and sumac, and smooth hummus blended with tahini, lemon and olive oil.
Store the unopened or reclosed bag in a cool, dry place, away from sunlight and humidity. Always cook dried chickpeas thoroughly before eating.