Wrinkled Chickpeas

4,90

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Wrinkled chickpeas are legumes of ancient origin. In Tuscany, the wrinkled chickpea has a long tradition that started from the Maremma, then spread throughout the region. Garfagnana has its wrinkled, medium-small and tasty chickpea. Being the territory rich in woods, even the plots where they are produced are small and the crops are well cared for.

Also due to the particularity of our territory, the sowing of chickpeas takes place between April and May, later than in the flat areas. Once ready, the pods containing two seeds are left to dry on the plant and then spread out in the sun on nets to complete the process.

Pieve Fosciana, Castelnuovo, Castiglione, Selgano and other towns are the major producers of this tasty chickpea which is sent by small local producers for storage and packaging to the company of Bravi Andrea di Sillicano in Camporgiano (LU).

Chickpeas are present in many Garfagnana recipes. They were and are an indispensable food in every diet given the high nutritional values. Rich in mineral salts such as phosphorus, iron, magnesium, potassium, calcium, they also provide proteins of medium biological value like all legumes which in chickpeas can reach up to 18%. Also present vitamins A, C, and group B which, however, due to the long and necessary cooking, are considerably reduced. Also present carbohydrates: g / 100g p.e. we have 18.9% (dried chickpeas, cooked boiled in distilled water without adding salt and drained).

The best recipe? Pasta and chickpeas because since the proteins of chickpeas, like all legumes, are mainly deficient in amino acids such as methionine and cysteine, but contain lysine (4 – 5.5%) and tryptophan. The combination of legumes and cereals, which complement each other, is optimal for the diet.

Cooking: it needs to soak for about 12 hours, six if you add a very small pinch (otherwise the flavor is altered and they will cook with difficulty) of bicarbonate. Simmer. To know that if you want well-cooked legumes but that “do not lift the skin” almost at the end of cooking, add half a spoon of apple or lemon vinegar.

 

Keep in a cool and dry place.

Processed and packaged by Bravi Andrea e C. s.a.s., Sillicano, Camporgiano, Lucca.

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Weight

0,5 kg

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