Advanced
Recipe Search

• A
• B
• C
• D
• E
• F
• G
• H
• I
• J
• K
• L
• M
• N
• O
• P
• Q
• R
• S
• T
• U
• V
• W
• X
• Y
• Z

Glossary

Chickpeas

There are two main varieties of chickpea - the smaller, brown desi and the creamier, white-coloured kabuli - more sought-after for its nutty flavour and firm flesh. Of the kabulis, one type stands out - known as the macarena. Macarena chickpeas are grown in the rich volcanic soil of the massive Ord River in far north western Australia. More than 30 years ago the Ord was dammed at Lake Argyle to create one of the most ambitious irrigation projects in Australia. The result has been Australia's version of the Fertile Crescent, producing some of Australia’s best fruit and vegetables - mangoes, melons, pumpkins and sugar cane... Chickpea growers' Coop member and trained agriculturalist Lincoln Hedding has been cultivating chickpeas for about on and off for about 15 years. Given that Australia has an import ban on chick peas, Australian-grown chick peas are the only variety to be sold dried on the domestic market - but we also have a huge export trade. The Macarena is more expensive to produce than many other types, and while it has been trialled in other regions of Australia, growing it elsewhere has so far been unsuccessful. It thrives in the Ord because it grows in a controlled climate. It is also very beneficial for the soil. Chickpeas dry naturally on the bush over about 10 days after the crop is undercut but can also be eaten green - fresh from the shell. They are high in protein, calcium and fibre. Each year the crop is totally presold - mostly to grocery wholesalers in Sydney and Melbourne. We export up to 90 per cent of our crops each year, particularly to India where desi chickpeas are ground into a flour called besan.

Featured Food & Recipes

Hot Tips

Glossary

Lebanese Cucumbers

Small, plump, dark green cucumbers.