Black & white chickpeas of old variety Origin Gers BIOS - DRY

Varieties of old black and white chickpeas, very tasty, crunchy. The white chickpea is very fragrant and the black one tastes like chestnuts.      Varieties of old black and white chickpeas, very tasty, crunchy. The white chickpea is very fragrant and the black one tastes like chestnuts.      Old chickpeas from Lot et Garonne Leave your chickpeas to soak in a large volume of water overnight. Rinse them, change the water and start cooking in cold water. Cook for 40 minutes. Pretty (black and white) and delicious in salads, to mix with herbs, spices, raw vegetables, garlic, olive oil, lemon... or to mix hummus style (chickpea creams) or falafel style (hummus balls). Keep the water from the chickpeas (called aquafaba) and whip it like egg whites. Perfect replacement for egg white.