Black chickpeas grown in Ofanto Valley (Apulia) without pesticides. 400 g. pack. HARVEST 2016
Black chickpeas are an ancient variety of chickpeas. Typical in the rural cuisine of Apulia, they have a slightly stronger flavour than white chickpeas, and are rich in protein. They can be a useful food in vegetarian or vegan diets.
Suggestions: After soaking for 6-12 hours (depending on the water hardness), cook for 4 hours in a steel saucepan or 1 1/2 hours in a pressure cooker. Why not an earthenware pot? Because they wouldn't reach the high temperature needed to cook well.
While cooking, you can add vegetables to suit your taste: onions or garlic. And also, aromatic herbs such as rosemary. Only add salt in the last few minutes of cooking.
Thank to their "crunchy" character our black chickpeas are ideal in salads, to include vegetable proteins instead of the classic tuna or eggs.
Once cooked, you can blend chickpeas to obtain a dense cream that is ideal with bread croutons. Or keep them whole and use as a sauce for small-sized pasta. Always dress them with extra virgin olive oil.