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…
Chickpeas Salad With Almonds & Orange Juice
What’s better to use in the kitchen, dried chickpeas or tinned ones? There isn’t a precise answer: whilst dried chickpeas generally have a more intense nutty taste, they need to…
Pasta with Chickpeas
Pasta with Chickpeas, Pasta e Ceci in Italian, is a primo piatto famous throughout Italy and there almost is a different version for each region: in some cases the chickpeas…