4.8 kg of hulled chickpeas grown in Sicily
Legumes of cream yellow color, round in shape, with smooth or wrinkled surface. They are an excellent protein source (with protein content two or three times higher than that of cereals) and also have a good dietary fiber content.
Sown in February and harvested when fully ripe, in the height of summer, in July.
Ideal for tasty soups, soups, salads and in combination with fish.
Method of preparation: put the chickpeas to soak in cold water for 6/8 hours. Replace the water and put them on the fire. Bring to a boil and continue cooking over low heat for about 2 hours. In a pressure cooker, about 40 minutes are sufficient from the start of the whistle. Salt to the end of cooking.
Cooking times are indicative as they can vary according to the variety and origin of the product and the type of preparation to be obtained.
Energy value (kcal) 364
Energy value (kj) 1,525
Protein 19.3 g
Carbohydrates 60.65 g
- of which sugars 10.7 g
Fat 6.4 g
- of which saturated 0.59 g
Dietary fibers 17.4 g
Sodium 0.025 g
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