Italian black chickpeas

Black chickpeas have a distinctive texture, tough skin and an intense flavor. These qualities, together with their original color, make them a unique and versatile ingredient that is healthy, tasty and rich in vegetable proteins.

BLACK CHICKPEAS ON CREAMED CODFISH

PREPARATION: put the black chickpeas in a large bowl and cover them with lukewarm water and 1 teaspoon of baking soda. Let them soak for at least 12 hours. Drain the chickpeas and place them in a pot with plenty of water. Bring to a boil and cook for about 60 minutes or until the chickpeas are tender. Let them cool down and set them aside as you prepare the codfish. 

Sweat 1 sliced red onion in olive oil and add 300g of codfish chopped into pieces, 200g of diced potatoes, and 1/4 liter of milk. Cover the pot with a lid and cook over medium heat for about 20 minutes, then blend all the ingredients and season to taste with salt and pepper. Serve the creamed codfish with chickpeas by garnishing with abundant fresh parsley together with olive oil, white pepper and homemade bread croutons.

WINE-PAIRING: slightly sweet (Amabile) or dry, often bubbly white wines.

ORIGIN OF THE PRODUCT: Italy.