All legumes have been collected in small villages in Irpinia ( Campania Region).
They are selected and collected only manually.
The weather of this part of Italy, mild and windy, is a perfect match for the drying phase, which then follows the nature.
Soak chickpeas for at least 12 hours.
Good to know:
- Vacuum-sealed packaging
- Wash with cold water before cooking them.
- Cook over low heat for at least 45' and, if needed, add hot water during cooking phase.
Storage info: once opened, store in a jar and put in a cool and dry place.
Match: chickpeas can be eaten alone, or together with short pieces of pasta or, even better, mixed in a soup with other legumes and vegetables. Dice some guanciale and add it to the soup for a unique taste.