Black Chickpeas
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Another legumes belonging to the rural tradition, but little known to the general public is the chickpeas black.
Our company has decided to take back and re-evaluate the cultivation of this legume belonging also feature, as the "Pasha", the variety of Cicer arietinum, and which is characterized by the black color.
Compounds for the 10% water, 19% from protein and 17% of fibers, are rich in vitamins B, C, K and E. The chickpeas blacks, as well as the lentil black of our production, are particularly rich in iron.
Toughest classic chickpea, require a soaking time of 12-18 hours, cooked for about two hours and are characterized by a more intense flavor, but at the same time delicate, ideal for the soup and the velouté.