Apulian white chickpeas

Apulian chickpeas are perfect for the preparation of tasty recipes. They are the result of a fine selection of chickpeas cultivated in the Apulian countryside.Their small size, the leathery skin, the firmness of the pulp and their intense flavor are the most important characteristics of this legume.

They are, like other legumes, rich in nutritional properties and they are a good source of vegetable protein.​​​​​​​

CHICKPEAS RECIPE ACCORDING TO THE APULIAN TRADITION 

INGREDIENTS:

- 500g Apulian chickpeas;

- 2 garlic cloves, minced;

- 2 tablespoons of extra virgin olive oil;

- 1 minced onion;

- 2 diced ripe tomatoes;

- 1 tablespoon of tomato paste;

- 1 tablespoon of minced fresh parsley;

- 1 teaspoon of rosemary;

- Salt and pepper to taste.

PREPARATION: put the Apulian chickpeas in a large bowl and cover them with lukewarm water and let them soak for at least 8 hours. Drain the chickpeas and place them in a pot with plenty of water. Bring to a boil and cook for about 45 minutes or until the chickpeas are tender. In a pot, heat the olive oil and add the garlic, onion, diced tomatoes, and tomato paste. Cook for about 5 minutes. Add the cooked chickpeas and mix them well. Add the parsley, oregano, salt and pepper. Cook on low heat for about 20 minutes, stirring occasionally. Serve the chickpeas recipe according to the Apulian tradition hot with toasted homemade bread croutons, seasoned with evo oil and rubbed with a clove of garlic.

WINE-PAIRING:  "Primitivo di Manduria" red wine , "Nero di Troia" red wine or other full-bodied red wines.

ORIGIN OF THE PRODUCT: Italy.