Description: An ancient variety of chickpea typical of the Murgia valley which straddles the border between Basilicata and Puglia. These legumes are distinctive, not only for their deep black colour, but for their smaller, kernel-like form, wrinkled shell and hook-shaped tip. An excellent source of protein, they are simply boiled and preserved in their own cooking water and salt.
Ingredients: Dried black chickpeas, water, salt
Provenance: Cancellara (PZ), Basilicata, Italy
Packaging: Glass jar
Weight: 314ml – 360g
Shelf life: 12 months
Serving suggestion: These black chickpeas can be eaten simply with the addition of some extra virgin olive oil, making a delicious soup to be accompanied with some toasted bread.
Alternatively, they can be served with pasta: fry 2 cloves of garlic and add the chickpeas (with only some of the liquid), oregano, chopped rosemary, salt and some hot water. Once the pasta is cooked, drain and add to the chickpeas and finish cooking in a casserole.
