Italian black garbanzo beans - 17.6oz
Apulian black garbanzo beans are legumes native to the Apulia region of southern Italy.
They are small, black, and have a nutty, earthy flavor with a slightly sweet finish.
Black garbanzo are a popular ingredient in traditional Italian dishes, such as soups, stews, and pasta dishes. They are also a great source of dietary fiber and protein, making them a nutritious and delicious addition to any meal.
Here is a really special recipe to prepare this original and sought-after legume.
Black garbanzo with cod cream
17.6oz black garbanzo
1 red onion slices
3 garlic cloves minced
2 liters broth
9oz cod in pieces
9oz diced potatoes
1/2 liter whole milk
1 tsp oregano,
1/2 tsp rosemary
garlic bread (or toasts)
1 bunch of parsley
1 tbsp bicarbonate
Soak the black garbanzo overnight (at least 12 hours or more) in a bowl of water with 1 tbsp bicarbonate. Drain and rinse the garbanzo. Heat 5 tbsp olive oil in a large pot over medium-high heat. Add 1/2 onion and garlic and cook for 3-5 minutes until the onion is softened. Add the garbanzo, the broth and the oregano. Bring the mixture to a boil, then reduce the heat to low and simmer for 60 minutes or more, until the garbanzo are tender. Let it cold down and, in the meanwhile, prepare the cod cream as following described.
Light fry in extra virgin olive oil 1/2 red onion for a couple of minutes, then add cod, potatoes and milk. Cover and cook on medium flame, then blend everything and season to taste with salt and pepper. Serve the cod cream with the garbanzo, drizzle with olive oil, garnish with fresh parsley and serve with garlic bread or toasts.
Pairing: Verdeca di Gravina or other white wine.
Net weight: 17.6oz