Ideal for traditional soups (e.g. the typical Apulian chickpea soup) or creative first courses (pasta with prawns and black chickpeas). Excellent as a side dish (boiled with a clove of garlic and a bay leaf) or in cold salads with vegetables (e.g. tomatoes, celery, carrots, onions). It is possible to make hummus or burgers and vegetable meatballs which can be an alternative idea for eating chickpeas or for making delicious anti-waste recipes.

Soak for 12 hours. 20-25' from the moment of the whistle with pressure cooker cooking. 60-90' depending on taste with traditional cooking. Salt at the end of cooking