Puglian white chickpeas

Apulian chickpeas are ideal for preparing tasty recipes. They are obtained from a selection of chickpeas grown in the Apulian countryside, their small size, leathery skin, compact pulp, and intense flavour are the main characteristics of this legume.

Like all legumes, they are rich in nutritional properties and are a valuable source of vegetable proteins.

APULIAN CHICKPEAS

INGREDIENTS:

- 500g of Apulian chickpeas;

- 2 cloves of minced garlic;

- 2 tablespoons of extra virgin olive oil;

- 1 chopped onion;

- 2 ripe tomatoes diced;

- 1 tablespoon of tomato paste;

- 1 tablespoon of fresh chopped parsley;

- 1 teaspoon of rosemary;

- Salt and pepper to taste.

PREPARATION: Put the Apulian chickpeas in a bowl and cover them with warm water and let them soak for at least 8 hours. Drain the chickpeas and put them in a pot with plenty of water. Bring to a boil and cook for about 45 minutes or until the chickpeas are tender. In a pan, heat the oil and add the garlic, onion, chopped tomatoes and tomato paste. Cook for about 5 minutes. Add the cooked chickpeas and mix well. Add the parsley, oregano, salt, and pepper. Simmer for about 20 minutes, stirring occasionally. Serve the Apulian chickpeas hot with toasted homemade bread croutons, seasoned with extra virgin olive oil and rubbed with a clove of garlic.

WINE PAIRING: Primitivo di Manduria, Nero di Troia or other full-bodied red wines.

ORIGIN: Italy