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Dried Chickpeas from Cilento
Cilento Table Chickpeas, grown artisanally in the heart of the Cilento National Park, represent one of the oldest and most prized gastronomic excellences of the Cilento tradition. This variety, typical of the lands surrounding the village of Cicerale, is characterized by small round chickpeas with an intense and authentic flavor, which swell significantly during cooking while maintaining a creamy texture and rich taste.
Thanks to their quality and versatility, Cilento Dried Chickpeas are ideal for preparing soups, stews, salads, fish dishes, and especially for the iconic traditional recipe: Lagane e Ceci (homemade pasta with chickpeas).
Preparation method:
- Rinse the chickpeas thoroughly and soak them in cold water for 6–8 hours (preferably 12 hours, changing the water occasionally).
- Drain, replace the water, and cook in a pot – ideally earthenware – bringing to a boil, then simmer gently for about 2 hours.
- Add salt only towards the end of cooking to preserve their texture.
Package: 500 g.
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