Organic Tuscan Chickpeas First Choice - Del Colle

Prima Scelta Organic Tuscan Chickpeas are a traditional, natural legume, grown according to organic farming practices and selected to offer authentic flavor and a tender texture. Ideal for healthy, flavorful cooking, they bring all the goodness of the earth to the table.

features and properties: Carefully selected for uniformity and quality, they have a thin skin, tender flesh, and intense aroma. An excellent source of plant-based protein, fiber, Iron, Magnesium, Phosphorus, and B-group Vitamins. Grown without pesticides or chemical fertilizers, they guarantee purity and a high nutritional profile.

directions for use: They require soaking for 10-12 hours. They cook in approximately 60-90 minutes, preferably in unsalted water to preserve their delicate flavor. Excellent for rustic soups, creamy soups, salads, hummus, vegetable burgers, and nutritious one-dish meals.

in the kitchen: In the kitchen, Prima Scelta Organic Tuscan Chickpeas offer full flavor and versatility. Perfect with seasonal vegetables, spices, grains, or simply with oil and rosemary, they are ideal for traditional dishes and modern recipes that highlight simplicity and quality.

Recipes to try

Four ideas, from the simplest to the most elaborate. Remember to soak the chickpeas and cook them in unsalted water. You can find the linked ingredients at Green Block Market.

1. Chickpea salad with sun-dried tomatoes and parsley (easy, 1 h 30 + soaking, serves 4)

Ingredients: 250 g chickpeas, 40 g San Marzano sun-dried tomatoes, half a red onion, lemon juice, parsley, oregano, BIO extra virgin olive oil, black pepper, coarse sea salt at the end of cooking, fine sea salt for seasoning.

1. Soak the chickpeas for 10-12 hours, then drain them.
2. Cook them for 60-90 minutes in unsalted water until tender; add the coarse salt at the end of cooking and drain them.
3. Soak the sun-dried tomatoes in hot water for 20 minutes, drain them, and cut them into strips.
4. Combine the chickpeas, sun-dried tomatoes, and thinly sliced onion, then season with oil, lemon, oregano, pepper, and a pinch of fine salt.
5. Finish with the parsley and let rest for 15 minutes.

2. Cumin chickpea hummus (easy, 1 h 30 + soaking, serves 4)

Ingredients: 250 g chickpeas, 2 tablespoons tahini or toasted and blended sesame seeds, lemon juice, 1 teaspoon cumin, granulated garlic, sweet paprika for garnish, BIO extra virgin olive oil, coarse sea salt at the end of cooking, fine sea salt.

1. Soak the chickpeas for 10-12 hours and cook them for 60-90 minutes in unsalted water until very tender; add the coarse salt at the end of cooking, reserve some of the cooking water, and drain them.
2. Toast the sesame in a dry pan for 2 minutes if using it instead of tahini.
3. Blend the chickpeas with the tahini or sesame, lemon juice, cumin, granulated garlic, a pinch of fine salt, and 3 tablespoons of oil, adding cooking water until you reach the desired consistency.
4. Serve with a drizzle of oil and a sprinkling of paprika.

3. Rustic chickpea and farro soup with rosemary (medium, 2 h + soaking, serves 4)

Ingredients: 150 g chickpeas, 100 g pearled farro, 1 carrot, sliced onion, rosemary, BIO extra virgin olive oil, black pepper, 1.2 l hot vegetable broth, fine sea salt.

1. Soak the chickpeas for 10-12 hours and cook them for 60-90 minutes in unsalted water until tender; drain them.
2. Rehydrate the onion in a little lukewarm water, drain it, and sauté it in oil with the rosemary and diced carrot for 5 minutes.
3. Add the chickpeas and hot broth and bring to a boil.
4. Add the pearled farro and cook for 25-30 minutes, seasoning with the fine salt.
5. Blend a ladleful of soup and return it to the pot; serve with raw oil and pepper.

4. Oven-baked chickpea falafel with yogurt sauce (difficult, approximately 1 h + soaking, serves 4)

Ingredients: 250 g chickpeas, 1 small onion, 3 tablespoons chickpea flour, parsley, 1 teaspoon cumin, 1 teaspoon crushed coriander, granulated garlic, BIO extra virgin olive oil, fine sea salt, natural yogurt, lemon juice, and chives for the yogurt sauce.

1. Soak the chickpeas for 10-12 hours, then drain and dry them without cooking them.
2. Coarsely blend them with the onion, parsley, cumin, coriander, granulated garlic, chickpea flour, and a pinch of fine salt until you obtain a mixture that holds together when pressed between your hands.
3. Let the mixture rest in the refrigerator for 30 minutes, then shape it into flattened balls.
4. Arrange them on a baking tray lined with parchment paper, brush them with oil, and bake at 200 °C for approximately 25 minutes, turning them halfway through cooking.
5. Mix the yogurt with lemon, chives, and a pinch of fine salt, and serve with the falafel.

recipes:

Chickpea Caciucco (serves 4): 170 g chickpeas, 200 g Swiss chard, 300 g tomato passata, 1 onion, 2 cloves of garlic, 1 salt-cured anchovy, vegetable broth as needed, 3 tablespoons olive oil, chili pepper.

Yellow pumpkin soup with chickpeas (serves 4): 1 kg yellow pumpkin, 1 white onion, 1 clove of garlic, extra virgin olive oil as needed, salt as needed, pepper as needed, 500 g Tuscan chickpeas, sage, rosemary, water or vegetable broth as needed.

4,10 €/Kg

origin: Italy (Tuscany)

exp.: 04/28

technical sheet