Pasta Pasta Pasta

Steamed black Chickpeas

280 g

Steaming is the healthiest cooking method, ideal for maximizing the vitamin and mineral content of food. The quality of Di Nunzio legumes give the genuineness of the natural flavors of culinary traditions. The entire range of products packaged by Di Nunzio srl are born from the love for our land of Puglia, and the curiosity towards fertile and warm distant lands determine the quality of our carefully selected products thanks to the most modern technologies.
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all products based on black chickpeas

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Chickpeas Flour: look

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

    Ingredients 4 people:
    • 300 gr of black chickpeas from San Paolo
    • 250 gr of fresh baby octopus
    • 4-5 peeled tomatoes
    • Parsley to taste
    • 3 cloves of garlic
    • 4 sprigs of rosemary
    • 6 tablespoons of extra virgin olive oil
    • Salt and black pepper to taste

    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.