Dried black chickpeas
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- Dried black chickpeas
- Rich in Fiber
- Rich in Vitamins
- Try them in soups
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Description
Black chickpeas
Black chickpeas are a variety of Cicer arietinum. In the category of legumes, they are one of the most particular products, a type with very ancient origins. Their flavor and nutritional characteristics are similar to those of common chickpeas but black chickpeas are richer in iron, tastier and more aromatic.
Also known as "chickpeas of the straight colco", black chickpeas are particular for their characteristics and their flavor. Their harvest comes mainly in August and, once harvested, they are dried. to allow a longer duration.
The black chickpea has very small dimensions and an often irregular shape. Compared to the classic white chickpea that we all know, it differs from the latter first of all for the color of the skin, which is precisely dark, and for the particular conformation of the skin itself, which is not smooth but wrinkled. From a nutritional point of view it is rich in fiber, which is why it is considered a particularly satiating legume.
Black chickpea is also rich in vitamins, especially C, K, E and group B, as well as mineral salts, such as magnesium, phosphorus and potassium.
Curiosity
Black chickpea requires very long soaking. This is due to the structure of its skin that is particularly resistant: the black chickpea, in fact, must be left to soak from a minimum of 24 hours up to a maximum of 48 hours!
Black chickpea soup with bacon
Ingredients for 4 people:
- -250 gr of black chickpeas (raw weight)
- -2 tablespoons extra virgin olive oil
- -1 clove of garlic
- -100 gr of sweet bacon in cubes
- -Celery
- -Carrot
- -Rosemary
- -Chili pepper
Procedure
For the black chickpea soup with bacon first soak the black chickpeas at least 24 hours before cooking, so as to rehydrate them well. After this time wash them, drain them and cook them in salted water for at least an hour and a half. Sometimes some qualities of chickpeas need to be cooked longer.
Meanwhile, prepare the sauté with extra virgin olive oil, garlic, celery, carrot, rosemary and chilli. As soon as the garlic is colored, add the bacon and cook for about 5 minutes. As soon as the chickpeas are cooked, add them with a little cooking water and let them flavor. Everything must be dry and not soup.
Attention: Taste before adding salt!! Already salted bacon and black chickpeas may not make it necessary.
If you decide to use this base as a sauce to season the dough I suggest you blend a tablespoon of the mixture to add it at the end in creaming.
Enjoy your meal!
Recipe: Giallozafferano.it
Nutrition Facts
- Calories
- 340 Kcal / 1423 kJ
- Fat
- 6g
- Carbohydrates
- 45g
- Sugars
- 4.40g
- Proteins
- 20.30g
- Fibers
- 12.5g
- Saturated fats
- 1g
WARNINGS: The advice dispensed is in no way to be considered of medical / prescriptive value . The information provided is for purely informative and informative purposes, therefore it is not intended in any way to replace medical advice. In the presence of pathologies it is always necessary to consult your doctor.
The images are inserted for illustrative purposes, the product may undergo changes based on stock availability and the selected weight.