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These dried Umbrian Chickpeas (ceci in Italian) from Casale Le Marmore are harvested in the summer and dried by the Italian sun. Serve as the perfect accompaniment to grilled meats or make Italian 'pasta e ceci', and serve chickpeas with short pasta tubes in a simple tomato sauce.
To cook these chickpeas, soak for 6 hours then bring to the boil in a pan of cold water and cook for 45 minutes.
Ingredients: Chickpeas. May contain traces of gluten and soy.
Casale Le Marmore
Casale Le Marmore is situated in Umbria, a region synonymous with the production and cultivation of pulses and legumes. This family business has combined traditional farming methods with modern production techniques in order to offer a wide range of high quality indigenous varieties.
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