Mulino Marino organic chickpeas are ideal for hearty Italian dinners as well as lighter salads and starters. Pair with short pasta tubes and a rich tomato sauce to make pasta e ceci, or 'pasta and chickpeas' - one of Rome's most iconic and comforting dishes. Or puree cooked organic chickpeas with stock to make a simple chickpea velouté. Serve with toasted bread and a glug of extra virgin olive oil as a starter.
To prepare the chickpeas, first soak them in cold water overnight. If you are making a stew or a dish like pasta e ceci, add a few herbs to the soaking water - a bay leaf or a few rosemary sprigs are ideal. The next day, top up the water so it's covering the chickpeas again, and simmer over a low heat for approximately 3 hours or until tender.
If you are making the veloute or a lighter salad, rinse and refresh the chickpeas before cooking. Add fresh water and bring to the boil, then cook for approximately 1 hour or until tender.
Mulino Marino was founded in southern Piedmont in the mid-1950s by Felice Marino. He was fascinated by traditional flour milling, so when a small mill came up for sale – complete with original mill-stones – Felice knew he had to buy it. Together with his wife and her parents, he started to learn the milling business.
Now, over 60 years later, Mulino Marino produces some of the best flour in Italy. They select the finest organic grains, nuts and pulses from all over Italy. The ones destined for their range of flours are milled to the perfect texture using their carefully researched traditional techniques. The mill stones are powered entirely by solar power – so not only are Mulino Marino flours organic, they’re sustainably produced as well.
Ingredients: 100% organic chickpeas. Packed in a facility that handles gluten.
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