- Portions 416 portions de 0.06kg
- Cuisson 1h
- Conditionnement 25kg
The chickpea is probably native to the Near East where three wild annual varieties of chickpeas still exist in this region. Its cultivation and consumption date back at least to the 9th century. Chickpeas are particularly popular in India as well as in Muslim countries. It is a food integrated in many traditional dishes in the Middle East, Egypt, North Africa, Spain and Sicily. It was the Spanish explorers who spread its culture throughout the world, especially in Latin America.
Soak the chickpeas for 12 hours. Place in lightly-salted water and cook for 1 hour. Use as desired. Chickpeas are a key ingredient in a number of traditional dishes, including couscous, hummus (chickpea purée), falafels (fried chickpea balls), dhal (an Indian specialty) and panissa. Chickpeas are equally delicious when eaten cold in salads. Keep in a cool, dry and dark place.