ITALIAN CHICKPEAS

The chickpea plant comes from the East, probably from Turkey, and has been cultivated since ancient times throughout the area of the Mediterranean basin.

Chickpeas are an excellent source of plant-based proteins and mineral salts, expecially calcium, iron, phosphorus and potassium. They also contain viatmin A and B vitamins. These legumes are rich in saponins, complex molecules that contribute to lower cholesterol levels in the blood.

The combination of chickpeas, as well as other legumes, cereals, ensures the achievement of a protein profile very similar to that of meat: they are famous as an ingredient in soups, for example combined with vegetables and rice, spelled, buckwheat, oats, together with which they can also give rise to delicious vegetable patties.

Before cooking, they should be soaked for at least 12 hours in lukewarm water, after which they should be cooked in a pot for about 3 hours on a low heat and with a lid.

Format 500 g

Available in 500 g cellophane bag

Packed in the factory of via Raffaello Sanzio, 50 - Mortara (PV) - Italy

Keep in a cool and dry place.