GRASS PEAS

Also known by the names of “grass peas”, Indian vetch or Indian peas, chickling peas are one of the oldest legumes found in archaeological sites of Mesopotamia, 8000 BC. and domesticated in the Balkan peninsula around 6000 BC. Chickling peas are a particularly important crop in areas prone to dryness and famine, called “insurance crop” because it provides a good harvest when other crops fail. Chickling peas are also known by the names of grass peas, Indian vetch, Indian peas, white vetch, almorta or alverjón (Spain), chícharos (Portugal), guaya (Ethiopia), and khesari (India). The consumption of these legumes in Italy is limited to some areas of central and southern Italy and is in constant decline.
Recommended recipes: soups.

Pack: 500g

Soak the grass peas for 24-36 hours. Place a tablespoon of oil, a sprig of rosemary and a clove of garlic in a saucepan, add a potato, a carrot and a small onion (all cut into cubes), and fry them gently for about 10 minutes. Then add the soaked grass peas, cover with water and cook over a low flame for about 2 1/2 hours, until they are tender. Add salt only at the end and sprinkle with freshly ground black pepper. You can prepare tasty dishes such as purées, soups and pasta.