It’s believed that dried chickpeas are from the Middle East: traces of the first crops date back to around 3000 BC. They also quickly conquered the Greeks, Egyptians and Romans.
Today they are considered an essential food in the pantries that can be used to make multiple recipes. Although there are different types with different colors (yellow, red, black ...) and shapes (wrinkled, angular, rostral ...), the most common variety is yellow.
100% Italy Chickpeas.
They may contain traces of oats, wheat, khorasan wheat, spelled (wheat), barley, soy, lupine.
Our chickpeas must always be kept tightly closed in a cool and dry place, away from sources of light and heat.
Rich in fiber and protein, chickpeas can be eaten for both lunch and dinner, but remember to always include them in a varied and balanced diet, while maintaining a healthy lifestyle.
Thank to the tender pulp and the slightly crunchy skin, they are ideal for tasty first courses such as pasta and chickpeas or the traditional chickpea soup. Perfect to make delicious Falafel, Hummus or to enrich creative summer salads. Cooking dried chickpeas is easy: Rinse under plenty of running water and soak the chickpeas for 12 hours. Once ready, pour cold water into a saucepan and bring it to a boil. As soon as the water boils, season with salt, pour in the chickpeas and lower the heat. Cook for about 2 hours. Once ready, pass the chickpeas quickly in a pan with a drizzle of extra virgin olive oil and a sprig of rosemary. Do you also know that an excellent Acquafaba can be prepared with the cooking water of the chickpeas?
Here the nutritional value of the 100% Italian Chickpeas:
| AVERAGE VALUE | PER 100g | PER PORZIONE |
|---|---|---|
| Energia | 1581kJ / 378 kcal | 791 kJ / 189 kcal |
| Grassi | 6,0 g | 3,0 g |
| di cui acidi grassi saturi | 0,6 g | 0,3 g |
| Carboidrati | 63,0 g | 31,5 g |
| di cui zuccheri | 10,7 g | 5,4 g |
| Fibre | 12,2 g | 6,1 g |
| Proteine | 20,5 g | 10,2 g |
| Sale | 0,06 g | 0,03 g |
| Rame | 0,66 mg (66% VRN)** | 0,33 mg (33% VRN)** |
| Potassio | 718 mg (36% VNR)** | 359 mg (18% VNR)** |
