These dried Umbrian chickpeas – called ceci in Italian – from Casale Le Marmore are sown at the end of the winter each year, and harvested in the summer after the legumes have been dried by the Italian sun. Serve the chickpeas with diced salad potatoes, spinach and softened onions and top with a rack of lamb – or make Italian pasta e ceci, and serve chickpeas with short pasta tubes and tomato sauce.
To cook these chickpeas, soak for 6 hours then bring to the boil in a pan of cold water and cook for 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: May contain traces of gluten and soy.
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