Italian dried chickpeas from Italian producer Sala have a smooth surface and delicate nutty flavours. They are grown on the central Apennines of Italy, and are traditionally used in pasta e ceci (pasta and chickpeas) or in thick soups. Try grilling your cooked chickpeas with salt and olive oil for a pre-dinner bite.
Soak and cook these dried chickpeas for 40 minutes before eating.
Sala Cereali has been producing Italian grains and dried pasta since 1906 and is based in the very north of Italy, the home of polenta. All of Sala Cereali’s flours are traditionally processed, leaving the natural flavour and nutritional properties of every grain intact.
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