Italian black chickpeas

Black chickpeas have a unique texture, a tough skin and an intense flavour. These characteristics, together with their original colour, make them a unique and versatile ingredient, healthy, tasty and rich in vegetable proteins.

BLACK CHICKPEAS ON COD CREAM

PREPARATION: put the black chickpeas in a bowl and cover them with warm water with 1 teaspoon of baking soda and leave them to soak for at least 12 hours. Drain the chickpeas and put them in a pot with plenty of cold water. Bring to a boil and cook for about 60 minutes or until the chickpeas are tender. Let them cool and set aside while you prepare the cod. Let them cool and set aside while you prepare the cod.

Sauté 1 red Acquaviva onion cut into slices in extra virgin olive oil and add 300g of cod cut into pieces, 200g of diced potatoes and 1/4 litre of milk. Cover and cook over medium heat (about 20 minutes), then blend everything and season with salt and pepper. Serve the cod cream with the chickpeas, garnishing with plenty of fresh parsley and serve with extra virgin olive oil, white pepper and croutons of homemade bread.

WINE PAIRING: Verdeca di Gravina or other white wine.

ORIGIN: Italy.