Organic chickpeas - 400gr

General informations Chickpeas are healthy legumes with a very ancient history. The first wild species of chickpeas probably originated in Turkey while as regards the cultivation of chickpeas, the first testimonies concern the Bronze Age and the Iraq area. We know that chickpeas were a food already widespread in the ancient world among the Greeks, Romans and Egyptians. In the world production of legumes, chickpeas are in third place, after soybeans and beans. We know chickpeas mostly for their protein content and their delicate flavor that goes well with many dishes. The most common chickpeas are light in colour, although ancient varieties of chickpeas are still grown in some regions of Italy and are dark in colour. Like other legumes, if grown in compliance with crop rotation rules, they may not require the use of mineral fertilizers and phytochemical products, thus making them particularly suitable for organic farming. Nutritional values Chickpeas are an excellent protein source among vegetable proteins. Chickpeas are not only a food rich in proteins, but they are also a source of mineral salts, in particular calcium, iron, phosphorus and potassium. They also contain vitamin A and B vitamins. As far as the iron contained in chickpeas is concerned, we know that it is iron of vegetable origin and that to facilitate its absorption we should accompany the consumption of vegetable sources of protein such as chickpeas and legumes in general with foods rich in vitamin C. A simple suggestion is to season the chickpeas with fresh lemon juice. The consumption of chickpeas is recommended above all to keep bones healthy, due to their richness in mineral salts, and to lower cholesterol, given that chickpeas are a source of fibre. Chickpeas are an average calorie and energy food. In fact, 100 grams of cooked chickpeas (dried chickpeas boiled in distilled water without adding salt) bring about 120 calories to our body. Finally, thanks to their potassium content, chickpeas are considered beneficial for preserving heart health and good blood circulation. Cultivation areas Chickpeas are legumes grown in several regions of central and southern Italy. Particularly suitable for hot and dry climates, its cultivation is less widespread in northern Italy. Conservation and c The dry product must be stored in a cool and dry place and in this case it maintains its nutritional characteristics and taste for up to two years. Chickpeas make it possible to create an extremely wide range of recipes, whether you choose to keep them whole or reduce them into creams and compounds. Dried chickpeas (rinsed to remove impurities and with the peel),  before being cooked, should always be placed in water at room temperature for about 10-12 hours. The rule to follow is that the longer they soak, the better but without ever exceeding 24 hours This is because the starch contained in these legumes absorbs moisture and the seeds, swelling, regain consistency. Chickpeas must be covered completely with water and the proportion is 3 liters of water for every 500 g of dried chickpeas. Remember to change the water twice within 12 hours. After soaking, wash the legumes well under running water and drain them. After soaking, put a saucepan with plenty of cold water on the fire, which can also be flavored with a clove of garlic and a sprig of rosemary: when it comes to a boil, remove the garlic and add the chickpeas, covering them with a lid. Cook the chickpeas in a gentle way, i.e. using a slow cooking method over a very low flame to avoid them becoming hard once ready.