CECE LISCIO

This product dates back to ancient times, it probably comes from Turkey. Widespread throughout the world, chickpeas are rich in magnesium, iron, phosphorus, fiber and vitamin B9, essential for cell production and renewal. Their nutritional value makes them one of the most useful dry legumes for our body. The seeds of this plant are chickpeas, legumes widely used in human nutrition that represent an excellent protein source. The name “cece” derives from the Latin “cicer”. The specific name “arietinum” refers instead to the similarity that the seeds have with the profile of a ram’s head. Chickpeas represents the third largest legume production worldwide, after soybeans and beans. The variety we cultivate stands out for being particularly tasty, as well as for a smooth and extremely fine skin.

Pack: 500 g and 5000 g.

Suggested recipes: Side dishes, Tagliolini with chickpeas, pureed soups and chickpea purée.

Soak the chickpeas in cold water with a teaspoon of baking soda for about 12 hours. Drain and wash the chickpeas, then place them in a pot with plenty of water and let simmer for about 2 ½ hours, until they are tender. Place a tablespoon of oil, a sprig of rosemary and a clove of garlic in a saucepan and fry them gently (until soft). Drain the chickpeas and sauté them along with the fried mixture of rosemary and garlic for about 15 min., then add ½ cup of the cooking water. Remove the garlic, serve with a trickle of olive oil and pepper. You can prepare tasty dishes, such as purées, soups and tagliolini with chickpeas.