chickpeas

The chickpea is the seed of a legume known only in its cultivated form. Its fruit is a small comose legume containing two or three seeds: chickpeas. They are round, hard, cream-colored and with a smooth or wrinkled surface. The seed, reaped between June and October, is used as a food in its dried form and is also a source of flour.  The chickpea has served as food for humans for at least 7000 years and it is known in a myriad of foreign countries, including  India and the Far East.  Chickpeas can only be bought dried and there are two principal varieties: the Mediterranean variety, larger and with a color verging on yellow; the Eastern, smaller and reddish in color. How they are used Chickpeas are rich in starches and lipids and are said to be the most easily digestible legume, possibly because they stimulate gastric juices and the pancreas. They contain good amounts of vitamin A and C, fibers, calcium, iron, potassium and phosphorus. They have anti-cholesterol properties, are indicated for chronic diseases of the coronary arteries (hypercholesterolemia.) as well as for hypertension, for the obese and those who suffer from circulatory diseases and act as antiseptic for the urinary system.  Chickpeas are not eaten fresh, but are always dried for shorter or longer periods. This is why the chickpeas one eats in autumn were harvested the preceding summer, whereas in summer those picked the year before are eaten. This in no way affects the quality, for chickpeas are still excellent 18 months after harvesting.  It is essential that they be properly prepared. The dried peas have to be soaked and then boiled, after which the dish, whether soup, side dish or puree, can be prepared. Almost all regional cuisines in Italy, from Piedmont to Sicily, have recipes for chickpeas.  Chickpea flour is also used to prepare a variety of flat breads. Basic boiling After soaking, chickpeas must be boiled over a low flame in salt water with the addition of herbs such as sage, rosemary, celery and bay leaves. In order to give the chickpeas a more velvety texture, a bit of oil or a slice of bacon can be added. Cooking time varies but it should be at least 3 hours. Once boiled, the chickpeas can be eaten simply as a salad, dressed with oil and pepper.