Special variety with intense taste and black color. These chickpeas are ideal for soups and creams, thanks to the velvety texture they give when mashed. Excellent in fish recipes.

Black chickpeas are an ancient traditional variety of the Mediterranean coast, where they are always used for rustic soups, rich in flavor and velvety texture. The fact that they are made soft has made black chickpeas an ingredient that is highly valued by many chefs for their flexibility in recipes, because they can be easily cooked in the pot and in the oven, and at the same time maintain the identical texture and taste with which they sign each recipe, strongly affecting all other ingredients.

The taste is so characteristic that it makes this legume excellent to enjoy even on its own, with spices and condiments, only oil. Black chickpeas have a natural flavor, which often does not even need to be salted on the plate. The aromas it exudes perfectly with the finesse of the fish, a combination that is worth trying at least once.
At gonatural.gr you can buy black chickpeas at the best price. They will only need to be soaked for several hours before cooking to make them soft enough.

Chickpeas are more digestible than other legumes , probably because they stimulate the stomach and pancreas. It is rich in B vitamins and phosphorus (ideal for those who engage in mental activity). They have more carbohydrates and beneficial lipids than other legumes.
It is also rich in insoluble and soluble fiber, including two probiotic fibers, inulin and pectin (partially fermented by gut bacteria and producing important fatty acids, propionic acid and butyric acid .

Contains minerals such as: calcium, phosphorus, iron and zinc. And vitamins: B1, B2, B3.

Way of use:

• Black chickpeas can be used in stews and fish recipes, also alone or in combination with other vegetables or cereals.
• Soaking: ideally 24 hours
• Cooking time: 50 minutes
• Amount of water / legume: 3/1

It is an ancient variety of chickpeas from central-southern Italy, it has a much more intense taste than the other chickpeas. We recommend soaking for at least 24 hours by changing the water, followed by washing in running water. Chickpeas should then be placed in plenty of cold water, without salt, but, if desired, with 2 bay leaves and boiled over low heat. Add salt to the boil and cook for about 50 minutes. Preparation takes time but it is worth it.