How it's used
Used raw in salads, pickled, or cooked in meals.

A pungent and sweet onion variety with antioxidant-rich purple skin.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used raw in salads, pickled, or cooked in meals.
Combines well with olive oil and tomato for antioxidant synergy.
Try it in the kitchen
A make-ahead Egyptian-style fava bean breakfast pot with cumin, lemon, tahini, parsley, tomato, cucumber, flatbread and a sesame-pumpkin crunch.
Open recipeA savoury Mediterranean breakfast stack of chickpea socca pancakes layered with tomato-white-bean ragΓΉ, spinach, olives, basil and yogurt-tahini sauce.
Open recipeA fuller Mediterranean beans-on-toast breakfast: white beans simmered with tomato, mushrooms, kale, garlic and smoked paprika, finished with nutritional yeast, pumpkin seeds and hemp.
Open recipeA crisp hot chickpea toastie with a creamy, briny nori-caper filling and peppery rocket tucked in after grilling.
Open recipeA Latin American-Levantine layered plate of crisp tortilla shards, smoky black beans, charred vegetables and cool avocado garlic-lime yogurt.
Open recipeThin, deeply crisp quesadillas filled with smoky mashed chickpeas, pepper and sweetcorn, held together with a creamy sunflower-chickpea queso.
Open recipeNutrition notebook
Calories
36kcal
Protein
0.9g
Carbs
7.7g
Fat
0.1g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.