Black chickpea

(Cicer arientinum)

This chickpea s not so widespread and its existence is mainly ignored. The peel is dark,  inside it is yellow instead. It needs more  soaking than common chickpeas, at least 48h before being cooked. The area of Muro Leccese and of the Grecìa Salentina, has always been devoted to the cultivation of legumes. The black chickpea has a high resistance to drought and diseases. Once it was very widespread, considering that this legume was known already by the Egyptians.

Francesca Casaluci