Dried Chickpeas

    • €4,00
    Tax included.

    Only 106 left!

    Small and tasty chickpeas of excellent quality produced and packaged on an Italian farm. This product is fabulous for preparing delicious soups and appetizing side dishes. Chickpeas do not contain gluten! The variety of chickpeas proposed belongs to the typical production of the uncontaminated fields of the central-southern Apennines at an altitude of about 1000 meters above sea level. In the farm the love and dedication for the land give life to the products there high quality sown, cultivated, harvested according to secular tradition from generation to generation and so that maintain intact the same authenticity and purity that they had in the past. The products obtained from these cultivations become unique for genuineness and taste. These small organic chickpeas are ideal for preparing appetizing soups and side dishes. All these legumes and cereals are a very important element of the Mediterranean diet and in particular of the traditional Umbrian cuisine. Simple, genuine flavours, coming from cultivations that still adopt the ancient techniques of crop rotation. At the time of the Etruscans, the Romans, in the Middle Ages and up to the present day, these foods have always been present on Italian farm tables.

    500 gr. bag

    suggestion: Chickpea soup is prepared by soaking the chickpeas and then cooking them in plenty of salted water for a few hours. Here are the steps for the chickpea soup. Dried chickpeas 480 g Garlic 2 cloves Lemon 1/2 Cumin seeds 1 teaspoon Harissa 1 teaspoon Extra-virgin olive oil 2 tablespoons Salt to taste. Chillies 2 or 3 Wash the chickpeas and leave them to soak in water for a whole day. Drain them and rub them with a cloth to remove the skins. Pour into a pot, add 3 litres of water and bring to the boil. Lower the heat, cover with a lid and leave to cook over a low heat for about 2 hours. When almost cooked, add salt, the lightly toasted and crushed cumin seeds, the cleaned and crushed garlic and the harissa. Leave to rest for 15 minutes without heat and at the moment of serving, add oil, chilli pepper and bread croutons.

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