Black chickpeas
100% typical legumes of the Puglia board
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.
Their flavor and nutritional characteristics are similar to those of common chickpeas - they are in fact a variety of Cicer arietinum - but they are richer in iron, tastier and more aromatic. 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.
Property
Black chickpeas are an excellent source of minerals such as potassium, calcium, phosphorus and magnesium. They are also rich in vitamins: B, C, K and ultimately vitamin E. Like common chickpeas, black chickpeas are rich in protein and, thanks to the fiber content, have a high satiating power.
Nutritional Value
