Cece nero

Black chickpea


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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Weight 500 g


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