Organic product of Pietrafitta production.
The black chickpea is different in shape and color: this local ecotype has a shape of a grain of corn, much smaller, with a wrinkled and irregular skin, the apex in the shape of a hook, very tasty and very rich in fiber (three times as much the amount present in a common chickpea) and iron.
Thanks to its high concentration of iron, in the past it was recommended for pregnant women and children.
Organic Black Chickpea
Due to its consistent skin it requires a soaking time of 12 hours and a cooking of about two hours or more. It is always recommended to taste before stopping cooking which is highly dependent on the hardness of the water used.
The flavor is extraordinary, vaguely herbaceous: its natural flavor makes it possible to consume it with a drizzle of extra virgin olive oil, without salt. Local cuisine offers it as a soup with abundant sautéed onions or as a first course with tagliolini, tomato and a drizzle of extra virgin olive oil. It is also recommended to use it in recipes with fish, crustaceans and molluscs.
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