The 2016 International Year of Pulse is designed create global awareness of pulses as a primary source of protein and other essential nutrients, and to foster understanding of the challenges faced by pulse farmers around the world.
Pangkarra Foods produces whole-grain pasta, flour, lavosh crispbread and pulses on its family-owned Clare Valley farm where the grains are grown, harvested and processed.
The pulses are the latest addition to the range. They were launched in January and the “retorted chickpeas” won a gold medal at the 2016 Australian Food Awards this month.
“The judging was based on a set criteria, including taste, aroma, appearance, colour, consistency, size and overall liking, and our chickpeas scored 99 out of 100 – a near-perfect score,” says manager Katherine Maitland.
Pangkarra’s retorted chickpeas are cooked under pressure and packaged in 450g pouches without using preservatives, producing a ready-to-eat product.
“The texture and flavour is much superior to canned chickpeas, just like you have cooked them yourself but without all the time involved,” says Maitland. “They are an easy, quick meal option, perfect for hummus, salads, curries and soups.”
International Year of the Pulse celebrations will continue at the Royal Adelaide Show in September, where Pangkarra we will feature its pulse products in the Taste SA Pavilion, and also at the pulse-themed Hart Field Day, a farming industry event in the state’s Mid-North on September 20.
Here, Pangkarra shares its recipe for Moroccan Chickpea Salad which can be served as a simple and tasty side dish or as a meal on its own.
Moroccan Chickpea Salad
450g Pangkarra Australian chickpeas
1 medium shallot, finely diced
10 cherry tomatoes, in halves
Bunch parsley, leaves only
100ml pomegranate molasses*
100ml olive oil
3 tsp salt
½ cup dukkah
½ cup natural yogurt
Salt and pepper to serve
*Pomegranate molasses is available from select supermarkets and specialist food stores. If you can’t find pomegranate molasses, you can substitute with balsamic vinegar mixed with a tablespoon of sugar to make the dressing for this recipe.
In a bowl, whisk together the oil, pomegranate molasses and salt, until combined. Add the chopped shallots and set aside.
Drain chickpeas and discard the liquid. Add parsley, tomato and chickpeas to the dressing and shallots mixture and toss
Serve topped with natural yogurt and a sprinkling of dukkah.
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