The Chickpeas is a balanced food, completely free of cholesterol, rich in essential nutrients: it has twice the protein of cereals, is a good source of vitamins (especially B group and PP), minerals (calcium, potassium, phosphorus and iron) and contains starch and fiber (soluble and insoluble).
Beans are legumes, or edible seeds of plants belonging to the family Leguminosae.
Name of the product: Chickpies (Cicer arietinum)
net weight: 500 g.
Variety: Cicer arietinum
Climatic context of the harvest: dry
Date of the harvest: August / September
Way of picking: by hand
The plant has hairy stem with variable height between 20 and 50 cm. The leaves are opposite, compound leaves with toothed, the flowers are solitary axillary, white, pink or red seeds contained in pods of 2-3 in number, are edible. The plant roots, can penetrate the soil up to 2 meters, and this allows it to survive with very little water.
The name derives from Latin “Cicer”. The specific name arietinum instead refers to the similarity that have the seeds with the profile of the head of a ram.
The cultivated chickpea derived from wild forms of the genus Cicer, Cicer reticulatum probably. The wild species may have originated in Turkey, while the first archaeological evidence of the cultivation of chickpea and the Bronze Age have been found in Iraq; chickpeas spread throughout the ancient world: ancient Egypt, ancient Greece, Roman Empire .
They are fruits of legumes and belong to the family Papilionaceae. They consist of two valves (pods) that open at maturity, leaving free, depending on the variety, the seeds of different shape and color. Always been considered “meat of the poor” were once behind the ‘power then fell into disuse to make way for proteins “noble” animals: meat, eggs, cheese.
After washing thoroughly the chickpeas, put them to soak in cold water. Drain them, put them on the fire, preferably in a crock pot, using new cold water. Bring to a boil, reduce heat, taking care not to break off the boil, cooking until the end.
Allow to soak at least 12 hours and rinse before use.
Way of Production
AIn the Prunotto Mariangela organic farm in Alba, chickpeas are first brought to the right degree of drying before being stored in a vacuum jar.
Is consumed mainly in the south along with the pasta in Liguria, where
dishes made of chick peas are “farinata” and “panissa”.