Black chickpeas are a variety of chickpeas typical of the Mediterranean area. Their flavor and nutritional characteristics are similar to those of the common chickpeas. The history of this legume has its roots in the ancient civilizations of the Egyptians and of the Greeks. Even the ancient Romans appreciated the chickpeas they used to consume them fried. Soak for 24 hours and cook in boiling water for about 2 hours. Pack of 500 g in a protected atmosphere.

Nutritional properties
Their flavor and nutritional characteristics are similar to those of common chickpeas, but they are richer in iron, vitamins (B, C, K, E) and mineral salts (phosphorus, magnesium and potassium). Furthermore, black chickpeas are tastier and more aromatic than clear ones. Their consumption helps regulate the amount of glucose in the blood and by virtue of the large amount of iron, they are suitable for pregnant women or those who have recently given birth. The consumption of chickpeas is recommended above all to keep bones healthy, due to their richness in mineral salts and to lower cholesterol. Thanks to their potassium content, chickpeas are believed to be beneficial for maintaining heart health and good blood circulation. They are also particularly rich in fibre, even triple compared to light chickpeas and are essential for those suffering from celiac disease. Finally, like all chickpeas, they have the ability to satiate the stomach, since foods rich in fiber require a longer time to be digested.