Compared to white chickpea (Cicer arietinum), the black variety is distinguished not only by the color of the peel, but also by the smaller size and by the wrinkled and irregular skin. The nutritional values are also slightly different, given that black chickpea contains three times the amount of fiber of the cousin and is much richer in iron. To the point that it was once recommended for pregnant and lactating women. From organic farming.
Store in a cool dry place. They need to soak.
Place the chickpeas in a container with water and salt for about 12 hours.
Once soaked, drain the legumes and, in a pan with cold water, cook for about 1 hour.
Drain and season to taste. Excellent for soups, soups and in the kitchen with our extra virgin olive oil blend "Colle delle macine".