Casale Le Marmore’s cicerchie - or cicerchia - is a type of pea, translated as chickling or 'fava chickpeas' in English, which has been cultivated in Italy since the days of the Romans.
The large legumes are fantastic in soups, stews and casseroles and are used to make traditional zuppa di cicerchie with a rich tomato base. They are also fantastic served simply in a truffled olive oil for an earthy salad.
Cicerchie contain diaminopropionic acid, which can be toxic if consumed in high quantities. But when treated with respect and used in moderation in normal cooking, cicerchie are a versatile pea, fantastic in a range of dishes.
To cook, soak the cicerchie for 6 hours then add to a pan of cold water and bring to the boil. Cook for 40 to 45 minutes.
Casale Le Marmore is based in the green heart of Umbria. The company farms lentils, chickpeas, barley and other grains that have been drenched in the Italian sunshine.
Allergy advice: Packed on production lines that are used for grains.
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