THE chickpeas I’m legumes that are well known and particularly common, which moreover represent an excellent protein source, especially for vegetarians and vegans who, by not eating meat, need to supplement their diet with alternative proteins. Not lot of, However, they know the black chickpeas, one variety really tasty, typical of the Murgia of Bari.
So today we want to bring you to the discovery of this delicacy, first of all by explaining its origins and prerogatives and then providing you with a classic Apulian recipe, to achieve which we recommend using the black chickpeas “Sapori dei Sassi”, sold in practical 500 gram bags each.
In all cases, keep in mind that with black chickpeas you can sbizzarrirvi as you see fit e prepare many other food, most of which are thought to be enjoyed hot, but some are perfect for making cold dishes, definitely more summery.
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Black chickpeas: a variety of ancient chickpeas, little known but excellent
Black chickpeas, just like grass peas, are legumes of ancient origin that today have been rediscovered and re-evaluated; they are sold dry and, with the exception of the territories of origin, it may not be so simple to be able to find them to buy in the shop under the house! But fear not, for on the net you will have no trouble getting them!
It’s about a particular variety of the Cicer arietinum, from the Murgia of Bari, plateau of karstic origin located in central Puglia, on the border with Lucania; where in the past farmers used to cultivate it for their livelihood and where they are also known as “straight furrow chickpeas”.
In recent times, the black chickpea, after having seriously threatened the extinction, having been supplanted by crops considered more profitable, like vines and olives, has been rediscovered and enhanced, thanks to the providential intervention of the Chamber of Commerce of Bari and of the CIA (Italian Farmers Confederation) that allowed to gather in a Slow Food Presidium six local farmers who have committed themselves to cultivating it, allowing this local variety to continue to exist.
Visually the black chickpea stands out from the common one, first of all because it is smaller and then clearly for the color: the peel indeed it is black, thin, rigid and irregular, even if inside this legume is white-yellow like the one we are used to. Also there form but it’s different: looks more to that of a corn grain, with a hook-shaped apex.
The harvest of this legume takes place in August, then it is dried and can be safely consumed throughout the year. It is chickpeas from decidedly velvety texture, but at the same time very tasty, so much so that they almost do not need the addition of salt and can be prepared in various ways.
In all cases they should always be soaked for at least 12-18 hours, then if you love simple things you can cook them in water (don’t be surprised because they dye the cooking water of an intense black!) With garlic, bay leaves and oil and enjoy them so.
Black chickpeas are good and good!
Nutritionally speaking the black chickpeas satiate, are energetic and have a high protein content (approximately 21%), but they are also extremely rich in fiber and help regulate intestinal transit; Moreover they are a valuable source of vitamins B, C, K and minerals, such as potassium, calcium, phosphorus, magnesium and, unlike the more common variety, they are also rich in iron.
Recipe of the Pugliese black chickpea soup
Now that we know what they are, how they are made and where they come from, let’s see how to prepare these black chickpeas, giving you the traditional Pugliese soup recipe, rustic and simple to prepare, but very tasty.
- 200 grams of black chickpeas Sapori dei Sassi
- 200 gr of pasta (we recommend a ditalini type format)
- 2 stalks of white celery
- a sprig of rosemary
- a clove of garlic
- extra virgin olive oil q.b.
- a pinch of salt (q.b. depending on the desired degree of flavor, taste to be sure!)
After leaving enough black chickpeas to soak, drain them, rinse them and put them to cook for a couple of hours in water, which is strictly unsalted.
Then, in a saucepan (preferably a stone one), brown a couple of tablespoons of oil, along with a clove of garlic, a sprig of rosemary and white celery cut into small cubes and add the chickpeas, covering them with water cold.
Bring them to a boil and let them cook for 1 hour and a half. At the end add the pasta and finish cooking. Season with a little extra virgin olive oil, add salt if necessary, serve the soup still steaming and enjoy!
You will see few things are just as simple and tasty as this soup!