Italian Tuscan Chickpeas

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$4.95 1.1lb (500g)

Italian Tuscan Chickpeas - 1.1 lb (500g)

Tuscan Chickpeas is a kind of legume much appreciated since ancient times in the kitchen. They are a complete food from a nutritional point of view, due to its high protein content and energy properties. They are very rich in vegetable proteins, fibers, vitamins, trace elements and minerals such as iron, potassium, calcium, phosphorus, and magnesium. 

Nutritional properties of Tuscan chickpeas

An essential vegetable in traditional pots, Tuscan chickpeas stands out as a remarkable source of slow-absorbing carbohydrates, which produce gradual assimilation of glucose.Tuscan chickpea is rich in protein, but at the same time, very poor in saturated fat and rich in fiber. It has many minerals, especially phosphorus, iron and magnesium and is especially rich in vitamins B1, B6, and folic acid, of great nutritional value (more than 300 calories per 100 grams of product and 6 grams of fat), chickpeas contain almost all the essential amino acids and, although their composition contains 50% of complex carbohydrates, their glycemic index is rather low thanks to the high fiber content. The protein content is also high, which makes them particularly suitable for people who follow a vegetarian type diet. They are rich in vitamins and minerals, polyunsaturated fatty acids.

Tuscan chickpea contains a quantity of approximately 100 g; 8.86 g of proteins, 27.42 g of carbohydrates, 2.59 g of lipids, 8.9 g of vegetable proteins and 164 kcal of calories. These nutritional qualities make this food one of the most interesting plants in vegetarian cuisine.

Season and storage of the  Tuscan chickpea

Dried Tuscan chickpea, like all pulses, can be kept for years, provided they are stored in a cool, dry place away from light. If they are kept too warm, they can lose their color. Cooked Tuscan chickpea in tins should not be eaten after the expiry date.

Preparation tips for Tuscan chickpea

Tuscan chickpea tastes slightly nutty. The seeds are an important ingredient in many oriental and Mediterranean dishes: chickpea porridge is used to make falafel, and delicious hummus is prepared as a paste with sesame seeds. In stews as the main ingredient or as a side dish, the chickpeas also taste very good. They are also popular in making curries giving them a nutty flavor. Tuscan chickpea flour is an alternative to wheat flour and can also be used in baked goods. Tip: Try roasted Tuscan chickpea also as a snack.

Some simple recipes with chickpeas

To benefit from the large number of nutrients that chickpeas provide, try the following recipes!

  • Hummus:  The best known oriental recipe based on chickpeas. In a mortar, add a cup of cooked chickpeas, two cloves of chopped garlic, cumin, olive oil, chopped parsley, salt and the juice of one lemon. Add a little water and start pounding. When a dough starts to form, it's ready! To serve, pour a little more olive oil and pepper. This preparation is eaten with pan pitta. It is a delicious starter that can also be part of an aperitif.
  • Chickpea dumplings (falafel) :  Pour a cup of chickpeas into a bowl and leave to soak overnight. Then boil them. In another bowl, mix an onion, two cloves of garlic, cilantro, pepper, cumin, and chili. Pour the chickpeas and mix with the mixer. Let sit in the fridge for an hour. Then form small balls and fry them in vegetable oil.

  • Chickpea and Polenta Hamburgers: Cook the chickpeas and mash them. Boil salted water and prepare the polenta. When it is almost ready, add the chickpea puree. Add a grated carrot and onion. Leave to cool and place the preparation on a plate for 1 hour. Then form burgers and cook them in a little vegetable oil or in the oven.

Sample Tuscan chickpeas Recipe

Servings: 4


  • 400 g Tuscan chickpeas (dried)
  • 400 g Swiss chard (without stalk)

  • 1 tbsp mint (chopped)

  • 1 tbsp chopped thyme leaves

  • 2 onions (peeled and chopped)

  • 6 tablespoons of olive oil

  • 4 anchovy fillets (crushed with a fork)

  • 4 cloves of garlic

  • 4 tomatoes (skinned, pitted and diced)

  • Olive oil (extra virgin)

  • Pepper

  • Salt


  1. Soak Tuscan chickpea overnight and then rinse the soaked chickpeas thoroughly and drain well the next day.
  2. Heat the oil in a large saucepan, sauté the onions until golden. Add the anchovy fillets and garlic and roast for a few minutes. Add the chickpeas and pour in enough water to cover them. Put the lid on and let everything boil at low temperature for about an hour on a low flame.

  3. Add the chard peas and chard. Salt, season with pepper and steam for another 25 minutes until the chickpeas are soft but not mushy.

  4. Flavor Tuscan chickpeas with thyme, mint and olive oil and serve hot as a side dish with fish or meat or as a vegetarian main course.

Tip: Use high-quality olive oil for Tuscan chickpeas for a particularly fine taste!

Chickpeas were a dietary staple of the Roman Empire, particularly in Tuscany, where they are known as Ceci Toscani. In fact, throughout Tuscany a moderately intense feeling is ironically referred to as “love and chickpea broth”.

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: Chickpeas, raw

Packaging: Plastic Wrap

Flavor: Earthy
Color: Beige

Product of Italy

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