Boiled sicilian chickpeas (365 g)

The variety we grow is the Sultano, which differs in its slightly smaller seed and thinner skin. The preparation of boiled chickpeas is very simple: soaking for eight hours, so as to lose the anti-nutrients and soft cooking without adding salt or other additives.Ready to use and versatile, they lend themselves to varied preparations: from soups, using their cooking water, to rich side dishes or to be included as a protein element in salads. Store in a cool, dry place Average nutritional values ​​per 100 g:energy 554 kJ / 132 kcal; fat 2.4 g; of which saturated 0.3 g; carbohydrates 27 g; of which sugars 4.8 g; fiber 7.6 g; protein 8.9 g; salt 0.02 g.