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Az Agr BioAlberti
We are nestled in the gentle hills of Umbria, where our family purchased the Tenuta Di Poggio Aquilone back in 1940. Out of respect for our land and its age-old products, we...
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Split Chickpea
€4.70
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Delivery 3-5 days (IT), 6-8 days (UE)
Split Chickpea Rediscovered lentils and grains. We are in Umbria, in Poggio Aquilone. Here, a desire to rediscover the legumes and grains of the past is cultivated. The split chickpea contains minerals such as iron, magnesium and phosphorus. It is naturally gluten-free, ideal for coeliacs or those with intolerances. Perfect for those with little time to cook who don't want to give up a tasty yet healthy diet. On Foodaloo you'll find the best food specialties, Split Chickpea Recipes: Chickpea and courgette meatballs: In a bowl, combine the already cooked chickpeas, the grated and squeezed courgette, and flour. Season with turmeric, black pepper and mint. Shape into meatballs and bake in the oven at 180°C for 20 minutes. Pack of 400 g.
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Bioalberti is a family-run farm, active for four generations among the hills of Umbria, in Poggio Aquilone, a medieval village dating back to the 1200s where we grow exclusively using organic methods – this is where the Split Chickpea comes from
Split Chickpea
Since 1998 we have grown exclusively using organic methods, driven by the belief that healthy eating starts from respected, fertile soil. We grow legumes, grains and olives, following sustainable farming practices such as crop rotation and organic fertilisation. We are a young and dynamic company that combines tradition and innovation, thanks also to our collaboration with the University of Agriculture of Perugia. We have an ambitious project: the recovery of ancient and forgotten varieties such as Verna and Gentilrosso wheat, Senatore Cappelli wheat, einkorn spelt, grass pea, black chickpea and hulled barley. Our desire.
What Split Chickpeas are and how to cook them.
We produce with respect for nature, offering authentic products. Our Split Chickpea from Poggio Aquilone, a traditional variety grown in Umbria, is a local legume variety cultivated on the Umbrian hills. Derived from careful processing of the traditional chickpea, it is stripped of its outer skin, making it more digestible, quick to cook and particularly suited to modern, healthy cooking. Splitting – that is, removing the outer skin – makes it easy to digest: it doesn't need soaking. It cooks quickly, in just a few minutes (about 15–20 minutes). Perfect for preparing veloutés, soups, purees or vegetable creams
Split Chickpea in the kitchen: Ideal for preparing gnocchi and croquettes. An excellent base for ethnic dishes or Mediterranean dishes
Split Chickpea Recipes
Warm chickpea and spelt salad. Cook the chickpeas. In a bowl, break up the cherry tomatoes, add the olives, and thin slices of red onion, season with salt and pepper. Add the chickpeas. Serve with a drizzle of raw oil, lemon, salt and oregano or mint.
The rediscovered flavours of a legume grown using organic and sustainable methods. A journey to discover ancient legumes
With Foodaloo discover the ancient legumes for sale online, Split Chickpea
BLBTR01QLEG008
Data sheet
- Region
- Umbria
- Format
- Pack
- Certifications and Designations
- Inspection and Certification CCPB
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Split Chickpea Rediscovered lentils and grains. We are in Umbria, in Poggio Aquilone. Here, a desire to rediscover the legumes and grains of the past is cultivated. The split chickpea contains minerals such as iron, magnesium and phosphorus. It is naturally gluten-free, ideal for coeliacs or those with intolerances. Perfect for those with little time to cook who don't want to give up a tasty yet healthy diet. On Foodaloo you'll find the best food specialties, Split Chickpea Recipes: Chickpea and courgette meatballs: In a bowl, combine the already cooked chickpeas, the grated and squeezed courgette, and flour. Season with turmeric, black pepper and mint. Shape into meatballs and bake in the oven at 180°C for 20 minutes. Pack of 400 g.