Black chickpea is a variety of legume typical of Apulia Region and specifically of the Murgia karst.
Its characteristics are very similar to the common chickpea, but with a higher amount of fibers and iron, which is why in the past it was very consumed by women during pregnancy.
With the curly peel and its irregular shape similar to that of a grain of corn, black chickpea it is very tasty and it’s perfect for soups and pasta dishes.
For its cooking my advice is to use very little salt, and thus enjoy of its natural flavor already quite savory and herbaceous.
This black chickpea is produced in Apulia Region, by Racano Proscia s.s.
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