With a dark color and a shape more like corn, black chickpeas are a variety of Cicer arietinum boasting excellent nutritional characteristics.
Chickpeas, such as common chickpeas, are made up of 10% of water, 19% by protein and 17% by food fibers. They have great energy power thanks to the large amount of glucids and a high protein content of 21%. The numerous fibers present help bowel regularity and make it a satiating food, ideal for those who want to control shape weight.
Also, a difference compared to the common version, black chickpeas are particularly rich in iron.
For the preparation it is necessary to soak for 24 hours, then cook in a pot for about 2 hours (1 hour with a pressure cooker).
Store in a cool, dry place. It can contain traces of gluten.
Recommended product recipe
Black chickpea with bruschetta
Ingredients for 2 people:
- 140 g of dried black chickpeas
- 1 clove of garlic
- 1 bay leaf
- 1 tablespoon of extra virgin olive oil
- 1 liter of water
- 1 teaspoon of large salt
Keep soaking black chickpeas for 24 hours frequently changing water (at least twice)
After soaking, rinse well with black chickpeas.
In a pot pour the spoon of extra virgin olive oil, garlic clove and laurel leaf, light the flame to a minimum and after a few minutes add the chickpea, water and cover with a blanket.
Boil for about one hour and a half to medium-low heat and add the sale only 30 minutes from the end.
Brush a couple of slices of bread and GOOD APPETITY !!