Brindisa Navarrico garbanzos chickpeas, with their wonderful texture and taste, are a fantastic addition to Spanish stews, cold salads with tuna fish and tomatoes and can also be used to make your own hummus.

The chickpeas are best drained and rinsed before using, but try saving a little of the brine to season a tomato and chorizo stew instead of adding extra salt. Blitz the rinsed chickpeas with olive oil, garlic and lemon juice in a food processor for a quick hummus, or crush in a pestle & mortar for a chunkier version.

The large, tender chickpeas are grown in the Spanish region of Navarra, famed for its fertile soil.