BIO CHICKPEAS 1 Kg

Oltresole chickpeas are selected on the basis of very high quality standards to offer a genuine and controlled product. These legumes are an excellent protein source rich in numerous nutrients: vitamins A B C E K calcium iron phosphorus magnesium sodium potassium and zinc. Chickpeas are naturally gluten-free and given their high protein content they are also suitable for those who follow a vegan or vegetarian low-calorie diet. Before cooking Oltresole organic chickpeas it is necessary to rinse them with running water to eliminate all impurities and then soak them for 12 hours so as to make them soft and ready to be boiled. For a perfect cooking of the chickpeas it takes about 45 minutes but the preparation time can be reduced if you choose to toast or steam them. Chickpeas are legumes widely used in Italian cuisine, especially in peasant soups or soups. For those who want to try something new and with a Middle Eastern flavor, they can prepare the famous hummus or felafel with organic chickpeas. To keep the flavor of chickpeas intact, it is advisable to keep them in a cool and dry place. PAIRING: Their taste is fragrant aromatic warm while the consistency when cooked is soft and "buttery" (a feature that makes them perfect for making delicious sweet and savory creams). The combination of chickpeas as well as other legumes with cereals guarantees the achievement of a protein profile very similar to that of meat: they are famous as an ingredient in soups and broths for example combined with vegetables and rice, spelled buckwheat oats etc ... together with which they can also give rise to delicious vegetable meatballs. Whisk them possibly with their cooking water and come in creams or velvety: who of you does not know the famous chickpea Hummus, very easy to make by switching to the mixer boiled chickpeas, garlic, lemon juice, parsley and sesame cream? WELLNESS AND HEALTH: Chickpeas are among the most nutritious and energetic legumes and contain many essential substances for the well-being of the body such as vegetable proteins, fibers, vitamins C E B1 B2 B3 and minerals, specifically magnesium and phosphorus. Furthermore, the presence of saponins gives this type of legume therapeutic properties thanks to the control of cholesterol and triglyceride levels without finally excluding antacid properties and therefore they are not contraindicated in cases of ulcers. FUN FACT: this legume has something in common with the surname of one of the most illustrious Roman citizens of the first century BC Marcus Tullius Cicero: Cicero was so named for an outgrowth on the nose of one of his ancestors who resembled a chickpea in Latin form cicer. The scientific name of the plant is in fact Cicer arietinum but it was known long before characterizing the cognomen of Cicero and it appears that it was already cultivated in abundance during the Bronze Age. Thanks to the high protein content and energy properties, chickpeas have always been used in food by the populations who knew them and are currently the most popular legumes after soy and beans. The countries that produce the largest quantity are: India Australia and Pakistan.