BIO CHICKPEAS 350 g

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 gluten-free and can be integrated into the diet of celiacs but 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 wash 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: Perfect for homemade fresh pasta with a hint of chilli but for each region there is its own variation. They can be added to a full-bodied soup of mixed legumes, cereals and vegetables or as a side dish for fish, molluscs and crustaceans, especially mussels and shrimps. WELLNESS AND HEALTH: The folate contained in these dried legumes helps to maintain the right levels of homocysteine, a substance present in the blood which when it exceeds a certain level increases the risk of cardiovascular problems. They are also rich in mineral salts, in particular magnesium, phosphorus, calcium and potassium as well as containing excellent amounts of vitamin C and B vitamins. CURIOSITY: This legume has something in common with the cognomen of one of the most illustrious Roman citizens of the first century BC Marcus Tullius Cicero: Cicero was so called for an outgrowth on the nose of one of his ancestors who resembled a chickpea in Latin 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.