Cicer Aretinum – Chickpeas, originally from the East, were one of man's first foods; today they are very common in the Middle East and in India in whose diets they are a basic element. They lend themselves to the preparation of tasty soups, used in combination with pasta, as side dishes or purées. 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.
How to heat the product:
• In a traditional pan; • In a bain-marie by immersing the bag in hot water and heating it for 5 minutes; • In the microwave, pouring into a plate and heat for 3 minutes at 750 W.Black chickpeas and baby octopus
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.
Adjust again with salt and pepper and serve hot with a drizzle of raw extra virgin olive oil.
