Black chickpeas are a variety of pulses typical of the Apulia region and especially of the Karst of Murgia.
Its characteristics are very similar to common chickpeas, but with a higher amount of fibre and iron, which is why in the past it has been widely consumed by women during pregnancy.
The black chickpea is very tasty and it is perfect for soups and pasta dishes.
This is already cooked and ready to be eat.
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