Black Chickpeas

Black Chickpeas

Black chickpeas, also known in many areas of Italy as "Ceci Nero ", is a very special legume, both for its characteristics and taste. They are smaller than traditional chickpeas, in the shape of a corn kernel with a hard, irregular skin. This variety comes from south-central Italy. More specifically in Basilicata and Puglia, especially in the area of Murgia Barese, a plateau of karst origin near the border with Lucania. They are harvested in August and, once harvested, the black chickpeas are put to dry so that they can be consumed throughout the year.They retain their color after cooking, have a creamy texture and a nutty flavor. They are used in place of normal chickpeas in curries, salads, and finishing of falafels and hummus.

Characteristics of Black Chickpeas

Black Chickpeas are famous for their dark exterior and light interior, like the most famous chickpeas. The use and properties are the same as for classic chickpeas, but the different coloring will allow you to create a more beautiful and colorful dishes! 

The nutritional characteristics of the black chickpea are similar to those of the white chickpea but it is more aromatic, creamy, delicate, tasty. Rich in iron and fibre (three times as much as the common chickpea).

Black chickpeas, composed of 10% water, 19% protein and 17% dietary fiber, are an excellent source of minerals such as potassium, calcium, phosphorus and magnesium. They are also rich in vitamins: B, C, K and lastly vitamin E. Like common chickpeas, black chickpeas are an excellent source of protein and, thanks to the fiber content, they have a high satiating power: for this reason, are ideal within a low-calorie diet. 

Weight: 2.2 pound (1 kilogram)

Ingredients: Black chickpeas, raw

Packaging: Plastic Bag

Nutritional information per 100g:

 

Energy	163Kcal
protein	7.6g
lipids	2.0g
Of which saturated	0.3g
carbohydrates	25.2g
With sugar	3.0g
fibers	6.9g
Salt	2.5g

 

History of black chickpeas

In the 19th century there were many farms in the south of Murgia, in the centre of Puglia, from wine-growers to olive groves, perfectly adapted to arid and rocky lands. Shepherds and farmers also planted legumes and onions, mainly for their use, laying the foundations of their daily diet. Black chickpeas were therefore the star of tasty but also simple and humble dishes.

Cooking in the Kitchen

According to tradition, these black chickpeas are cooked in soup, with lots of fried onions, or as a starter with tomatoes and oil.

Black Chickpeas needs twice as much soaking as the common chickpea (at least 36 - 48 hours, two days) to soften its thick and resistant skin. The water to be used is at room temperature and 3 - 5 times its weight. It is preferable to change the soaking water 2 - 3 times to avoid bacterial fermentation. Do not add anything to the soaking water: salt makes them harder, bicarbonate decreases their nutritional properties.

Black chickpeas are boiled in plenty of water (at least 4 times their weight, for example: 200 g of chickpeas in 800 g of water or more) with the addition of a few dry bay leaves or a piece of Kombu seaweed (and according to your preferences: garlic, carrot, onion, cumin, rosemary, sage, celery...).

Do NOT salt or add acidic food (tomato, vinegar...), otherwise the skin will harden and break. Also, cooking must be done over low heat (simmer slightly). The black chickpeas dyes the cooking water to an intense black colour.

The cooking time in a steel pan is about 2 - 2 and a half hours. In the pressure cooker, the black chickpeas are cooked in 40-50 minutes after whistling. Compared to other types of legumes, black chickpeas resist cooking in a pressure cooker very well and do not break. Once cooked they can be left inside the cooking water to cool, this way the skin is less leathery.

Main dishes to prepare with black chickpeas

Thanks to their strong flavor and their versatility, black chickpeas are a very useful food in the kitchen: not surprisingly, black chickpeas are an ingredient widely used to prepare various dishes. Among the main dishes that can be prepared with these legumes, one of the most traditional and tasty is certainly the soup of black chickpeas and cardoncelli mushrooms, a classic dish of Apulian cuisine. In colder periods, however, you can prepare a black chickpea soup, to be eaten hot with a few slices of crusty bread.

One of the best combinations of black chickpeas is the one with fish, of any type: in particular, black chickpeas give their best if cooked together with prawns and cavatelli, shaded with white wine.

Finally, the chickpeas are also perfect for flavoring salads: especially in summer they are very good and simple to prepare the black chickpea salad with rocket and prawns, and the warm black chickpea salad , composed precisely of black chickpeas and numerous vegetables julienne cut, such as zucchini, tomatoes and fennel.

Preservation

Once cooked they can be stored

• In the refrigerator in an airtight container for 3 days

• In the freezer in food bags for 2 months

Remember that it is important to always check the drying date, because the black chickpeas if they are older than a year can lose some of their properties.

Black Chickpeas has a thin black skin, while its interior is whitish yellow. Black chickpeas are very tasty and can be prepared in several ways and it is a very good source of protein.

Originally cultivated in the Mediterranean and the Middle East, chickpeas, also known as garbanzo beans, have spread their culinary influence to areas all over the world. They are featured prominently in Italian, Greek, Indian, Middle Eastern, Spanish and Portuguese cuisine.

Suggestions: Soaked for two nights can be cooked in water with the addition of garlic, bay leaves and olive oil. Chickpeas are incredibly velvety and for this reason they are very suitable for preparing creams.

2.2 pound (1 kilogram)

Ingredients: Black chickpeas, raw

Packaging: Plastic Bag

Flavor: Earthy
Color: Black

Product of Italy