The cultivation of black chickpea is typical in Sicily. This leguminous characteristic belongs to the Cicer arietinum variety, and is characterized by its characteristic black color. Composed of 10% water, 19% protein and 17% fiber, they are rich in vitamins B, C, K and E. They require a soaking time of 12/18 hours, a cooking time of approximately two hours and are characterized by a more intense but at the same time delicate taste, ideal for soup and velvety.
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