Part of the Italian culinary tradition, cicerchia is an ancient legume abandoned for a very long time and only recently brought back to the forefront thanks to its nutritive properties and its tender and unmistakable taste. The outer layer (peel) of the hulled cicerchia vetch is removed mechanically, making the legume easier and faster to cook.
TRADITION TO THE RESCUE!
100% Italian hulled Cicerchia
May contain traces of oats, spelt, wheat, kamut, barley, soy and lupine.
Our decorticated Italian cicerchia should always be kept well closed in a cool and dry place, far from light and heat sources.
Rich in proteins and fibers, the cicerchia can be consumed both at lunch and at dinner, always remembering to include it in a varied and balanced diet, keeping a healthy lifestyle.
Ciceerchia is a very versatile ingredient, there are many recipes based on it. It is ideal for the preparation of balanced first courses in combination with pasta and cereals as well as for the preparation of creams and velvety soups to be combinated with toasted bread. With a taste very similar to chickpeas, it also adapts well to typical recipes such as soups.
The process of decortication removes the external tegument and makes the legume faster to cook. It does not need to be soaked and it is cooked in water in 40 minutes from the beginning of boiling or longer according to the desired consistency. Remember, however, that this is a natural product: rinse it well before using it and do a visual check.
Here the nutritional values of the 100% Italian hulled Cicerchia:
| AVERAGE VALUE | PER 100g | PER PORZIONE |
|---|---|---|
| Energia | 1413 kJ / 334kcal | 707 kJ / 167kcal |
| Grassi | 1,5 g | 0,8 g |
| di cui acidi grassi saturi | 0,2 g | 0,1 g |
| Carboidrati | 47,2 g | 23,6 g |
| di cui zuccheri | 1,7 g | 0,9 g |
| Fibre | 8,2 g | 4,1 g |
| Proteine | 28,8 g | 14,4 g |
| Sale | 0,14 g | 0,07 g |
