Sicilian organic chickpeas are ancient medium-sized legumes that tend to remain intact even after cooking due to their good texture. They have a balanced flavor and valuable nutritional properties: rich in dietary fiber, vitamins A, B, and C, calcium, magnesium, phosphorus, iron, and zinc. Useful for controlling cholesterol and blood sugar levels, they are very suitable for the hypertensive, obese, and those suffering from cardiovascular diseases.
In the kitchen, they are widely used for many recipes, from chickpea soup with rosemary, organic onion and organic extra virgin olive oil, to creamy soups or cold salads.
Energetic and nutritious, chickpeas are more digestible than other legumes, despite being the highest in fat. The chickpea lends itself to a variety of combinations that make it the protagonist in the kitchen in typical soups, but also in side dishes or dressings.
By purchasing our Sicilian organic chickpeas online, you will not have to give up the pleasure and goodness of freshly picked pulses. Moreover, you will have complete certainty of purchasing a quality product. Place your order on Best Sicily and get ready to enjoy the sweetness and goodness of real organic Sicilian chickpeas at home.
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.
STORAGE
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.
CURIOSITY
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.
