The chickpeas are born from the Sicilian hinterland and are ideal for soups, soups, salads and in combination with fish.
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Method of preparation: Put the chickpeas to soak in hot water for 6/8 hours. Replace the water and put them on the fire in a preferably earthenware pot. Bring to a boil and simmer for about 2 hours. salt towards the end of cooking.
A visual check is recommended for the possible presence of foreign bodies.
Traces of cereals containing gluten may be present.