Chickpea and Puntarelle Soup
Puntarelle, one of the staple of Roman cuisine, it’s a variant of chicory with head of long stems and leaves vibrant green colour with tapered and chubby shoots that form…
Pasta e Ceci con Acciughe alla Romana, Chickpea Pasta with Anchovy Roman-Style
Pasta e Ceci, depending on how much water is used, is more like a thick pasta soup with chickpeas, is a classic filling and nutritious primo piatto made throughout Italy…
Stewed Black Chickpeas
Black Chickpeas flavour is more intense than the standard ones, they are ideal for many preparations, from soup to pasta dish to salad.As big as a grain of corn, they…
Black Chickpeas
Black Chickpeas belong to a very ancient variety of chickpeas, typical of the Central and South Italy regions like Lazio, Umbria, but mostly Basilicata and Apulia. Black Chickpeas flavour is…
Chickpea and Spinach Balls
Delicious veggie balls perfect either as a starter or side dish. You can use leftover spinach or cooking it from scratch, use tinned chickpea, prepare them in advance, frying or…