Dried chickpeas are highly prized legumes for their versatility and nutritional value. They are a key ingredient in many traditional cuisines and are a healthy and natural choice.

Organoleptic characteristics:

Dried chickpeas are round and slightly flattened, with a smooth surface and a color ranging from light beige to cream. Before cooking, they are firm and compact to the touch, with a neutral, slightly earthy aroma. Once cooked, they become soft, velvety, and delicately flavored, with a slightly nutty aftertaste. Their texture is firm yet tender, perfect for adding to many recipes.

How they are used in cooking:

To use dried chickpeas, soak them in cold water for at least 8-12 hours, preferably overnight, to soften them and reduce cooking time. After soaking, rinse them well and cook in boiling water until tender, usually about 1-2 hours.

Dried chickpeas are ideal for making soups, broths, salads, hummus, and purees. They can also be used as a base for meatballs or as a side dish for meat and fish dishes. Their versatility makes them perfect for creating nutritious, flavorful, and homemade dishes, with the advantage of being able to store them for a long time and choosing the freshest and most natural varieties.