Tuscan Chickpeas 500g

The LâOrto Sotto Casa farm was founded in 2016, deciding to expand its land cultivated with vegetables to the current two hectares; here the seasons and natural rhythms are strictly followed, and this is where the Tuscan Chickpeas 500g comes from

Tuscan Chickpeas 500g

Our company was born with the idea of showcasing the best products of our region. We harvest every day. Not only that, we do it: early in the morning and in the early afternoon, so as to always be able to offer the greatest freshness. The farm's chickpeas were born from the desire to showcase the products of our own land. Made only with our products, strictly grown by us km0. At first glance it may seem like too simple a product. But the real secret lies in the ingredients, always harvested very fresh. True allies in the kitchen, they are suited to countless preparations, both hot and cold. So let your creativity run free for tasty and fresh cold salads to enjoy even in summer or for a picnic. Staying in Tuscany, in true tradition, the most classic of first courses: the chickpea soup. Slow and long cooked. Flavourful and delicate at the same time. With a clove of garlic and rosemary, tomato and long cooking, where the pasta is broken and cooked and flavoured together with the chickpeas. Versatile for countless recipes in the kitchen. For veloutés or to prepare delicious croquettes and falafel. Chickpeas are an excellent meat substitute and can be used as a base to make burgers or rather veggie burgers. How to prepare dried chickpeas: Before doing the traditional soaking, remove any residue that may have remained among the chickpeas. It would also be good practice to soak them in cold water and see if any float to the top (which should be discarded). Soaking, without added salt which makes them hard, or other substances like baking soda which alter their flavour. During this stage, change the water a couple of times. Drain them and rinse them under cold water. Then proceed to cook them. A bay leaf, added to the cooking water will make them more digestible. Ideally, cook them in cold water, and let them simmer for a long time at low temperature. At the end of cooking, add salt and any spices, so as to keep them tender. Try it with: fresh chickpea salad, cherry tomatoes and tuna. Quick and tasty: with a fresh spring onion, datterino tomatoes, arugula, olives, tuna and chickpeas. To season with freshly ground pepper, extra virgin olive oil and cumin.  Â