Cicer Aretinum – The origins of this legume date back to the Egyptians and Greeks who already tasted them at the time. Very appreciated also by the ancient Romans who consumed them fried. This legume is typical of southern Italy. Di Nunzio black chickpeas are grown in Puglia in the upper Tavoliere della Daunia area, particularly in the grounds surrounding the municipality of San Paolo di Civitate.
A visual check is recommended after use given the naturalness of the product. Wash the product and soak it for about 6 hours.
Drain the water and cook for about 30/40 minutes.
Black chickpeas and baby octopus
Ingredients for 4 people:
• 300 gr of black chickpeas from San Paolo
• 250 gr of fresh baby octopus
• 4-5 peeled tomatoes
• 3 cloves of garlic
• 4 sprigs of rosemary
• 6 tablespoons of extra virgin olive oil
• salt, black pepper
Clean from any impurities. Soak for 12-18 hours, then after having drained and rinsed them, immerse them in plenty of cold water with the garlic and rosemary. Bring to a boil slowly and leave them to cook for about 90 min. Add salt only at the end of cooking. Heat 5 tablespoons of oil in a saucepan and brown the garlic, rosemary and tomatoes over high heat. When the garlic begins to brown, add the chickpeas and leave them to flavor for about 15-20 minutes. Then remove the garlic and rosemary and add the pepper. Season with salt if necessary. Take about a third of the preparation and pass it in a vegetable mill to obtain a puree to be placed in a saucepan. Heat the remaining tablespoon of oil in a pan and sauté the baby octopus over high heat for a few minutes. Lower the heat and continue cooking for 15-20 minutes adding - if necessary - hot water. Add the baby octopus to the chickpeas and leave them to flavor for about 5 minutes. Add salt and pepper again and serve hot with a drizzle of raw extra virgin olive oil.
