Chickpea type

Chickpea type

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The Sicilian chickpea type “Pascià” is an ancient legume of medium size. Thanks to its good consistency, tends to remain intact after cooking. It’s very taste and it has valuable nutritional properties: rich in fiber, vitamin A, B and C, calcium, magnesium, phosphorus, iron and zinc. Useful to control the level of cholesterol and blood sugar. It is very suitable for hypertensive, obese and suffering from cardiovascular disease.

Chickpea type
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Description

The Sicilian chickpea type “Pascià” is an ancient legume of medium size. Thanks to its good consistency, tends to remain intact after cooking. It’s very taste and it has valuable nutritional properties: rich in fiber, vitamin A, B and C, calcium, magnesium, phosphorus, iron and zinc. Useful to control the level of cholesterol and blood sugar. It is very suitable for hypertensive, obese and suffering from cardiovascular disease.

Energetic and nutritious, chickpeas are more digestible than other legumes, although they are the richest in fat.

Chickpeas are suitable for various recipes, for example for delicious soups, side dishes and condiments.

An old grandmother's trick is to cook the chickpeas in a terracotta pot: earthenware is the most suitable material for cooking foods that need to stay on the fire for a long time.

The cooking water can be used in other preparations because it is rich in nutrients.

Chickpeas can be stored in paper bags, cardboard boxes or glass jars, avoiding plastic or tin box that prevent breathing. They should be stored in a cool, dry and possibly dark place.

Chickpeas can be harvested by removing the plants, creating piles and letting them dry. Once dried, the sheaves are thrown into the air allowing the legumes to fall to the ground while the straw flies away.

Chickpeas were the favorite food of gladiators, because they were very energetic. Due to their resemblance to the head of a ram in Latin they were called cicer arietinum.