200g
Chickpeas are one of the most popular plantbased protein sources. Yet, imported from India, Canada or Turkey. At Ekoto we offer Dutch grown chickpeas, grown at Ekoto's own farm! Together we're making an attempt to prevent climate change and to research climate adaptive cultivation methods.
Complete product details
Details
At a glance:
- Rich in Protein & Fiber
- Grown just meters from Ekoto's warehouse
- No pesticides are used at Ekoto Farm
- Supports research to climate adaptive growing
- Ekoto farms by regenerative practices
Detailed information:
- Produced in: Etten-Leur, The Netherlands
- Produced by: Ivar van Dorst
- Field objective: Stripcropping, biodiversity enhancement
- Certificates: Global GAP Certified
- Transport mode to warehouse: -
- Bulk storage: Bulk boxes (packaging free)
- Packaging: unbleached kraft paper bag
- How to recycle: With paper and carton
Cooking
- Rinse the chickpeas in a sieve.
- Use 1 part chickpeas for 3 parts water and let the chickpeas soak for 8 to 12 hours.
- Throw out the water from soaking. This lowers the reaction of your intestines to pulses, when you are not used to eating them.
- Boil 45 to 60 minutes for chickpeas with a bite or 1 to 1.5 hours when creating a smooth paste.
- Add salt after boiling to avoid the chickpeas from getting a tougher skin.
Nutrition
Chickpeas are rich in protein, fibers and trace elements such as iron and vitamin B2.
This product may contain traces of gluten.
| Nutritional value | Per 100 gram | Per portion (40 g) | RI* | ||
| Energy | 1306kJ (312 kcal) | 653 kJ (156 kcal) | |||
| Fat | 5.4 | g | 2.7 | g | |
| Of which saturated | 0.7 | g | 0.4 | g | |
| Carbohydrates | 44.8 | g | 22.4 | g | |
| Of which sugars | 4.8 | g | 2.4 | g | |
| Fiber | 21.4 | g | 10.7 | g | |
| Protein | 21.1 | g | 10.6 | g | |
| Salt | 0.02 | g | 0.01 | g | |
| Potassium | 1004 | mg | 502 | mg | 50% |
| Phosphorus | 428 | mg | 214 | mg | 61% |
| Magnesium | 127 | mg | 64 | mg | 34% |
| Iron | 5.9 | mg | 3 | mg | 42% |
| Zinc | 2.6 | mg | 1.3 | mg | 26% |
| Copper | 0.7 | mg | 0.4 | mg | 70% |
| Riboflavin/Vitamin B2 | 0.71 | mg | 0.36 | mg | 51% |
*Reference intake of an average adult ( 8400 kJ/2000 kcal) per 100gr
Sustainability
The most obvious sustainable impact is of course the transport emissions that are reduced. Ekoto's chickpeas grown straight next to the warehouse, where they are processed and packaged in all-paper packaging. Like most of Ekoto's products, the paper packaging is made of unbleached paper.
Pulses are also important to have in every country's cultivation landscape. The legume plant has a particular symbiosis with soil bacteria that fixates nitrogen from the air and makes it available for the plant to be taken up. If this crop is more commonly grown in northern Europe, we will need less (chemical) inputs.
Producer
In the south of the Netherlands, only metres away from Ekoto's warehouse lay the fields of Ekoto. Ekoto's Farm is the experimental farm, where Ekoto is applying innovative methods, crops and techniques to pave a way to a regenerative future. At the same time Ekoto Farm also runs production crops. These products are all sold in short supply chains.
Ekoto farm works wits a strip-cropping method. A stripcropping field means that every long, yet narrow strip is interchanged by a variety of other crops before a certain crop is repeated in that field. Making a very bio-diverse field, which strengthens the natural protection of a crop such as chickpeas. This system allows that no chemical inputs are needed. The field is also surrounded by a mixed flower strip, enhancing biodiversity even further. At Ekoto farm no pesticides, fungicides and herbicides are used.