Chickpeas black (Ceci neri), Italy 400g

Compared to white chickpeas, black chickpeas have a much more aromatic taste, a particularly velvety texture and a harder skin. This legume is supported by Slow Food as a Presidio and is experiencing a revival. It is rich in nutrients and is excellent for soups, purees and creams, both sweet and savoury dishes.
Preparation: because of its hard and difficult to soften skin, soak for about 24 to 48 hours and boil for 45-60 minutes.