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Chickpeas
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Identity Card
Name: Chickpea (Cecer aetinum)
Product type: Chickpeas are the seeds of a leguminous plant originating in Iraq that then spread to India and China. It is an herbaceous stem plant with long pods that each contain 2 or 3 seeds
Colour and consistency: Straw yellow in colour, chickpeas are round and hard
Area of production: It is a pulse produced all over Italy. |
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Chickpeas are the most cultivated pulse in the world, and in Italy they constitute the main ingredient of many regional recipes. Many soups are based on chickpeas, whilst the flour obtained by grinding them finely can be used to make focaccia breads. In Tuscany and Liguria they are known as farinata or cecina, authentic specialities with the unmistakeable flavour of oil and toasted chickpeas, whilst in Palermo they are known as panelle and are made in all the city's fried-food shops.
Unlike beans, broad beans and peas, chickpeas are exclusively eaten dried and like all pulses, they have high energy and protein values and a low fat content. They are also easy to digest, particularly if the skin is removed prior to consumption.
Chickpeas mature between June and October, but they are almost exclusively sold dried or boiled and canned. When buying the dried product, it is best to check that they are not more than a year and a half old and that the seeds do not have any split or holes.
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The first thing to remember when using chickpeas is that they require rather a lot of time to prepare, as the seeds must be left to soak for time varying from 8 to 24 hours. They are then left to boil for at least 3 hours (although an hour and a half is enough with a pressure cooker), preferably on a low flame so as not to alter the taste.
During cooking, chickpeas can be flavoured with rosemary, garlic and olive oil, but also laurel and celery. Once boiled, they can be eaten immediately drizzled with a little crude olive oil and a sprinkling of pepper, or used in the most typical regional soups such as Liguria's mesciua, Lombardy's tempia, Piemonte's cisrą and Tuscan zuppa.
Tinned chickpeas are easier to prepare and are excellent for making pasta sauces. They go well with fish, such as in the recipe for Spaghetti alla Chitarra with scampi tails and baby squid in chickpea cream with rosemary.
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