Hulled Chickpea

Hulled Chickpea

4,70

Hulled Chickpea

Lentils and cereals rediscovered. We are in Umbria at Poggio Aquilone. Here we cultivate a desire to rediscover the legumes and cereals of the past. The hulled chickpea contains mineral salts such as iron, magnesium And phosphorus. AND naturally gluten free, ideal for celiacs or intolerant. Perfect for those who have little time to cook and do not want to give up a tasty but healthy diet.

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the Hulled Chickpea Recipes 

Chickpea and courgette meatballs: In a bowl, combine the cooked chickpeas, the grated and squeezed courgette, flour. Season with turmeric, black pepper and mint. Form the meatballs and cook them in the oven at 180°C for 20 minutes.

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400g pack.

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COD: BLBTR01QLEG008 Categoria:
Cece Decorticato

Tasted by

Arianna

The craftswoman

Bioalberti It is a family-run farm, active for four generations among the Umbrian hills, in Poggio Aquilone, a medieval village from the 13th century where we grow exclusively with organic methods. This is where the Hulled Chickpea

Hulled Chickpea

Since 1998 we have been growing exclusively using organic methods, driven by the belief that a healthy diet starts from a respected and fertile land. We grow legumes, cereals and olive trees, following sustainable agricultural practices such as crop rotation and organic fertilization. We are a young and dynamic company that combines tradition and innovation, thanks also to the 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 grains, the  Senatore Cappelli wheat, einkorn wheat, grass pea, black chickpea and pure barley. Our desire.

Hulled chickpeas: what they are and how to cook them.

We produce with respect for nature, offering authentic products. Our Hulled Chickpeas from Poggio Aquilone a traditional variety grown in Umbria, is a local variety of legume grown on the Umbrian hills. Derived from careful processing of traditional chickpeas, it is deprived of the external cuticle (the peel), thus making it more digestible, quick to cook and particularly suitable for modern and healthy cuisine. Decortication - that is, the removal of the external peel - makes it easily digestible: does not require soaking. It cooks quickly in just a few minutes (about 15–20 minutes). Perfect for preparing cream soups, purees or vegetable creams

Hulled Chickpea in the kitchen: Ideal for preparing gnocchi and meatballs. Excellent base for ethnic dishes or Mediterranean dishes

Hulled 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 ofraw oil ,lemon, salt and Origan or mint.

the rediscovered flavours of a legume grown according to organic and sustainable methods. A journey to discover ancient legumes

With Foodaloo discover ancient legumes for sale online Hulled Chickpea

Format

400 g pack

Preparation time

Ingredients on the label

shelled chickpea

Note

, ,

Retention time

available soon

Method of conservation

Keep away from heat and direct light

Recommended combinations

burgers, meatballs, soups or as a side dish

BIO certification

Certifying Body CCPB

region

Az Agr BioAlberti

Siamo nelle dolci colline umbre, qui nel 1940 la nostra famiglia acquistò la Tenuta Di Poggio Aquilone. In rispetto al nostro territorio e ai suoi prodotti millenari da anni abbiamo abbracciato il biologico. Ci dedichiamo a coniugare antiche usanze con procedimenti innovativi, valorizzando prodotti autentici, produciamo tutto in azienda secondo il nostro motto: vivi bene, mangia meglio, gusta Bio.

We grow legumes with varieties such as chickpeas and black beans. Cereals such as einkorn wheat and pearl barley. Pasta strictly artisanal with Senatore Cappelli durum wheat. Soups with our legumes and ancient cereals and flours from Senatore Cappelli durum wheat to soft wheat 0,1,2 from ancient varieties. The wheat Verna It is one of the most appreciated ancient varieties of Italian soft wheat for its agronomic, nutritional and organoleptic qualities. Dating back to the Middle Ages, it was rediscovered thanks to agricultural biodiversity recovery projects. Rustic and resistant to pathogens and poor soil fertility conditions, rich in minerals, it contains natural antioxidants.

Thanks to the native cultivars in the olive grove, we produce our Extra Virgin Olive Oil from moraiolo, leccino, frantoio and pendolino olives. Hand-picked, obtaining an excellent oil with a medium and well-balanced fruitiness.

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