Peeled Chickpeas

The Frantoio Moro's dried legumes,include a varied proposal of whole and shelled legumes,  From lentils to chickpeas, from peas to broad beans the wide range of our legumes reflects the variety of their culinary uses.

Are the legumes most rich of vitamins A and C, of alimentary fiber, calcium and iron; are anti-cholesterol . In general the chickpeas are consumed often in soups, alone or with pasta.

How to use

After 8 hours of soaking, put shelled chickpeas in a pot with hot water to which you have added aromas and from the boil cook for about 20 minutes.