Chickpeas

  CHICKPEAS 

Are the legumes most rich of vitamins A and C, of alimentary fiber, calcium and iron; are anti-cholesterol and are indicated for coronary heart diseases from hypercholesterolemia, hypertensives, obese and for suffering from circulatory disease. In Ligurian, Tuscan and Sicily the chickpeas are used even in the form of flour for the preparation of traditional "farinate" and "schiacciate" of chickpeas flour, fried or cooked in the oven and eaten hot, alone or  with bread. In general the chickpeas are consumed often in soups, alone or with pasta. After 12 hours of soaking, put chickpeas in a pot with hot water to which you have added aromas and from the boil cook for about 60 minutes.