BLACK CHICKPEAS

Rare legumes, originating in Puglia; they have a much smaller shape than the classic chickpeas, wrinkled and irregular. They are very tasty and rich in fiber (three times the amount present in common chickpeas) and iron; in fact in the past they were recommended to pregnant women. Black chickpeas are very resistant to extreme conditions, they are never watered, they do not fear cold and dryness. They are sown in late October and harvested in July. They do not need care, except for weeding-tamping of the young plants; the bearing is bushy and the flowers have a beautiful red-violet colour. Black chickpeas, also called "chickpeas of the straight furrow" have a thin black skin and a white-yellow interior; they are very tasty and can be prepared in different ways. They dye the cooking water an intense black color. The mouthfeel is incredibly velvety and for this reason black chickpeas are very suitable for soups and chickpea purée. This variety has special features: a crunchy skin and it is rich in calcium and iron.
Suggested recipes: side dishes, pureed soups and chickpea purée.

Pack: 250g

Soak the chickpeas in cold water with a teaspoon of baking soda for about 12 hours. Drain and wash the chickpeas, then place them in a pot with plenty of water and let simmer for about 2 ½ hours, until they are tender. Place a tablespoon of oil, a sprig of rosemary and a clove of garlic in a saucepan and fry them gently (until soft). Drain the chickpeas and sauté them along with the fried mixture of rosemary and garlic for about 15 min., then add ½ cup of the cooking water. Remove the garlic, serve with a trickle of olive oil and pepper. You can prepare tasty dishes, such as purées, soups and tagliolini with chickpeas.