Black Chickpeas from Sicily Bio Format: 400 g The Black Chickpeas from Sicily Bio are one of the best examples of Sicilian biodiversity, still present today thanks to a long recovery effort. They have a particularly intense flavor; they are excellent in soups with bitter vegetables and in dishes with fish or smoked meats. Characteristics: The Black Chickpeas from Sicily Bio are Sicilian legumes produced from organic farming, without the use of chemical treatments. They have a characteristic black color due to the richness in anthocyanins, and a particularly intense flavor characterized by sweet aromatic notes that pair well with the acidic notes of tomato or with bitter vegetables like radicchio. Besides being the most digestible legume compared to traditional chickpeas, the black chickpea is much richer in iron, fiber, and protein. It is a food recommended for pregnant women. Morphological characteristics and appearance: A key seed of Sicilian biodiversity, recovered in internal island areas. Black on the outside, with a whitish-yellow flesh. Angular and rough shape, medium caliber. The plant has a tall and upright growth habit. There are numerous local populations that highlight the plant's rusticity, resulting in not very high yields and good adaptation to biophysical stresses throughout the annual growing cycle. Nutritional and organoleptic characteristics: Intense flavor and excellent consistency due to the high fiber content in the skin. The dark color reveals the presence of anthocyanins, powerful antioxidants, which are only partially released during cooking. Metallic and grassy aroma, does not require ingredients to enhance its flavor. Just a drizzle of oil and a few bay leaves during cooking. Recommended aromatic herbs: thyme, tarragon, and samphire, which enrich it with the beneficial properties common to seaweeds. The black chickpea is characterized by sweet aromatic notes that pair well with the acidic notes of tomato and lemon. Culinary Use: Intense flavor, recommended for use in soups with bitter or sweet vegetables. It pairs well with seafood flavors, in dishes with fish, shellfish, and crustaceans, excellent soups, hummus, and falafel, creams to accompany squid and cuttlefish, sides for smoked meats and fried peppers and cardoncelli mushrooms.
Price VAT included
Black Chickpeas from Sicily Bio Format: 400 g The Black Chickpeas from Sicily Bio are one of the best examples of Sicilian biodiversity, still present today thanks to a long recovery effort. They have a particularly intense flavor; they are excellent in soups with bitter vegetables and in dishes with fish or smoked meats. Characteristics: The Black Chickpeas from Sicily Bio are Sicilian legumes produced from organic farming, without the use of chemical treatments. They have a characteristic black color due to the richness in anthocyanins, and a particularly intense flavor characterized by sweet aromatic notes that pair well with the acidic notes of tomato or with bitter vegetables like radicchio. Besides being the most digestible legume compared to traditional chickpeas, the black chickpea is much richer in iron, fiber, and protein. It is a food recommended for pregnant women. Morphological characteristics and appearance: A key seed of Sicilian biodiversity, recovered in internal island areas. Black on the outside, with a whitish-yellow flesh. Angular and rough shape, medium caliber. The plant has a tall and upright growth habit. There are numerous local populations that highlight the plant's rusticity, resulting in not very high yields and good adaptation to biophysical stresses throughout the annual growing cycle. Nutritional and organoleptic characteristics: Intense flavor and excellent consistency due to the high fiber content in the skin. The dark color reveals the presence of anthocyanins, powerful antioxidants, which are only partially released during cooking. Metallic and grassy aroma, does not require ingredients to enhance its flavor. Just a drizzle of oil and a few bay leaves during cooking. Recommended aromatic herbs: thyme, tarragon, and samphire, which enrich it with the beneficial properties common to seaweeds. The black chickpea is characterized by sweet aromatic notes that pair well with the acidic notes of tomato and lemon. Culinary Use: Intense flavor, recommended for use in soups with bitter or sweet vegetables. It pairs well with seafood flavors, in dishes with fish, shellfish, and crustaceans, excellent soups, hummus, and falafel, creams to accompany squid and cuttlefish, sides for smoked meats and fried peppers and cardoncelli mushrooms.
