Naturally Cooked Chickpeas

62% chickpeas from the Coraggio supply chain, water, salt and lemon juice as a natural acidifier - no preservatives or chemical thickeners

The oldest legume in Mediterranean cuisine, ready to use: the flavor of Roman peasant tradition in a jar.

Naturally Cooked Chickpeas from the Co.r.ag.gio Agricultural Cooperative

I Naturally Cooked Chickpeas of the Agricultural Cooperative Co.r.ag.gio of Borghetto San Carlo (Rome, Via Cassia 1420, in Veio Park) I am aexcellence of Mediterranean cuisine translated into practical format by the young farmers of the Roman Cooperative. The composition is of a exemplary purity: chickpeas at 62%, 35% water, rises to 1% and — distinctive feature of value — 2% lemon juice including natural acidifier. Nothing else: no industrial citric acid (E330), no disodium EDTA, no chemical preservatives, no thickeners. The choice of lemon juice as an acidifier it is a technical peculiarity which distinguishes this product from almost all the canned chickpeas on the market: in addition to acting as a pH regulator necessary for conservation, the lemon provides a delicate citrus note which naturally balances the softness of the chickpea and makes it perfect for a wide variety of uses in the kitchen. Chickpeas are cooked to perfection to offer one soft but whole consistency — not crumbly or overly al dente — ready to be used immediately in any preparation, from hummus to soups, from salads to international recipes.
 
 
 

The roots of the chickpea are found in the Fertile Crescent and ancient Rome.

Il sissy (Lentil) is one of the humanity's oldest legumes: domesticated approximately 10.000 years ago of Fertile Crescent (the area between southeastern Türkiye, northern Syria, Iraq and western Iran), has been a staple food of Mediterranean, Middle Eastern and Indian civilizations for millennia. Archaeological finds demonstrate the presence of chickpeas in the Egyptian pharaonic tombs, a sign that they were also appreciated as a ritual offering for the afterlife. Greek they called them ἐρέβινθος (erebinthos) and considered them popular food, while the Romans they named them Cicer — etymology that gave rise to our “cece” and which has a fascinating literary history: the very famous orator Marcus Tullius Cicero in fact, it must have its own cognomen “Cicero” to an ancestor of his who - according to tradition - had a chickpea-shaped wart on the nose. Pliny the Elder in the Naturalis Historia describes numerous varieties of Roman chickpeas, while Apicius in its By Re Co Maquinaria (1st-2nd century AD) offers several recipes based on chickpeas which testify to their centrality in imperial gastronomy. In Middle Ages The Benedictine monasteries were custodians of the cultivation, and chickpeas became the basis of the Italian peasant cuisine: the pasta and chickpeas of the Roman and Lazio tradition, the chickpea porridge Ligurian (the famous Genoese “fainà”), i chickpeas in zimino Tuscans, the Palermo panelle of chickpea flour, the cazzilli Sicilians. Chickpeas are one of the few foods that have survived unscathed through all Mediterranean and Middle Eastern civilizations, becoming an ingredient universal: fromhummus Middle Eastern to falafel Arabs, from chana masala Indian to tagine Moroccan. The Coraggio Cooperative revives this ancient Mediterranean peasant tradition with an organic and contemporary twist, offering it in a convenient format that facilitates the daily consumption of legumes—one of the most sustainable and nutritious foods of our time.
 
 
 

Choosing Naturally Cooked Chickpeas means choosing plant-based proteins and food sustainability.

The Naturally Cooked Chickpeas from the Coraggio Cooperative offer a exceptional nutritional profile, typical of legumes and particularly valuable in contemporary diets. They are very rich in vegetable proteins with high biological value (estimated around 7-8 g per 100 g of cooked product), with an amino acid profile particularly rich in Lysine — essential amino acid often lacking in cereals, which is why thelegume + cereal combination (pasta and chickpeas, rice and chickpeas, bread and hummus) constitutes a complete single dish from a protein point of view, capable of perfectly replacing animal proteins. They provide dietary fibers in abundance (6-7 g per 100 g), is soluble is insoluble, which contribute to the intestinal regularity, blood glucose modulation (moderate-low glycemic index, particularly appreciated by those who manage their blood sugar levels) and sense of satiety. They are rich in folate (vitamin B9 — especially important during pregnancy), vegetable iron, Magnesium, Manganese, Zinc, Phosphorus, Potassium, B vitamins (B1, B6, B9) and antioxidant polyphenols. The saponin and phytosterols contained in chickpeas have demonstrated beneficial effects on cholesterol and cardiovascular health. Themoderate-low glycemic index This also makes them suitable for those who manage diabetes or metabolic syndrome. preliminary cooking with lemon juice makes chickpeas more digestible and reduces the classic inconvenience of intestinal bloating often associated with legumes (the acidity of the lemon partially neutralizes the antinutritional substances). Vegan, gluten free, lactose-free, without any food allergens: an authentic food inclusive. From one point of view Environmental Sustainability, legumes are among the foods with the smaller ecological footprint of agriculture: they enrich the soil with nitrogen (nitrogen fixers), require very little water compared to animal proteins and contribute to the sustainability of the global food system.
 
 
 

How to Best Use: Naturally Cooked Chickpeas

• HUMMUS, SPREADS AND MEDITERRANEAN APPETIZERS
  The most used beloved and iconic Naturally Cooked Chickpeas is the preparation of thehummus, the famous Middle Eastern spread now popular throughout the world. Classic recipe for 4 people: blend 250 g of drained cooked chickpeas + 2 tablespoons of tahini (sesame cream) + juice of half Organic Sicilian Interdonato Lemon + 1 clove of garlic + 2 tablespoons of extra virgin olive oil + a pinch of ground cumin + salt until smooth. Serve with a drizzle of extra virgin olive oil + paprika on top + pita bread or crackers. For gourmet variations: beetroot hummus (add 100 g of cooked beetroot), herb hummus (basil, parsley, coriander), hummus with pesto with pine nuts and basil, spiced hummus to the Turmeric powder. Also beautiful as rustic appetizer: drained chickpeas + cherry tomato salad + red onion + black olives + EVO + oregano = the classic Greek appetizer”salted revithia“. Exceptional in the vegetarian canapés: toasted bread + chickpea cream + Pecorino flakes + acacia honey.
• COLD SALADS, CONTEMPORARY BOWLS AND SUMMER DISHES
  Naturally Cooked Chickpeas are ingredient of excellence for cold summer salads and for contemporary bowls of international cuisine. For a classic Mediterranean chickpea salad: drained chickpeas + cherry tomatoes + cucumbers + red onion + Leccino olives + fresh feta or pecorino + basil leaves + EVO + a few drops of vinegar. Gorgeous in Buddha bowl: chickpeas + quinoa or pearled farro + mixed vegetables + avocado + various seeds + lemon dressing. For afarro and chickpea salad: 200 g of Organic pearled spelled cooked + 1 can of drained chickpeas + grilled courgettes + dry tomatoes + EVO + basil. Exceptional in gourmet salads: chickpeas + fresh spinach + Grana flakes + chopped walnuts + honey and mustard vinaigrette. For the packed lunches: chickpea salad prepared the night before and brought to the office = practical, nutritious, vegan solution. Splendid in tabbouleh revisited with chickpeas instead of bulgur for gluten-free versions, in cold Mediterranean couscous enriched with chickpeas and vegetables.
• PASTA AND CHICKPEAS, SOUPS AND TRADITIONAL ITALIAN DISHES
  Naturally Cooked Chickpeas are an excellent ingredient of hot dishes from the great Italian tradition. Splendid the Roman “pasta and chickpeas”: in a pan, fry onion + rosemary + garlic in EVO, add the Chickpeas Cooked in Natural Oil (reserving a small part for the finishing), a cup of water, salt and pepper; bring to a light boil and blend half of the preparation with a mixer to obtain a velvety cream; cook short pasta (preferably Senatore Cappelli striped tubettoni) and mix with the chickpea cream. Splendid in vegetable soups enriched with a handful of chickpeas, in the chickpea and chestnut soup autumnal, in the classic Sicilian combination chickpeas and fennel wild. For the kitchen international: chana masala Indian (chickpeas + onion + ginger + turmeric + garam masala + tomato), Moroccan tagine (chickpeas + carrots + raisins + cumin + cinnamon), quick falafel (blended chickpeas + onion + herbs + spices, shaped and fried or baked), shakshuka with tomato and chickpeas. Exceptional in vegetable cutlets: mashed chickpeas + carrots + herbs + breadcrumbs, breaded and baked.

The Producer: Agricultural Cooperative Co.r.ag.gio

Agricultural Cooperative Co.r.ag.gio is the cooperative of young Roman farmers which manages from May 2015 i 22 hectares of Borghetto San Carlo on Via Cassia 1420 in Rome, in Veio ParkThe name is an acronym for “Roman Youth Agriculture Cooperative” and tells a story of civic dispute won thanks to the 10.000 signature petition on Change.org, which was internationally awarded by Vandana Shiva Real Food Heroes 2013 and from VAS Onlus with the Green Environment 2014The Cooperative's agricultural activities include seasonal vegetables, cereals, vegetable (chickpeas, like other legumes, are part of the field crops on the 22 hectares), a biodiversity orchard (50+ varieties), a multi-varietal olive grove, and an apiary for the production of organic honey. The transformation of the cultivated chickpeas into the practical “Cotti al Naturale” format responds to the multifunctional gastronomic vocation of the Cooperative, which integrates agricultural production, food processing, catering and education.
 
 
 

Ingredients

Chickpeas 62%, water 35%, salt 1%, lemon juice 2%.

Contains no food allergens. Free from industrial citric acid (E330). Free from disodium EDTA. Free from added preservatives. Free from thickeners. Free from colorings. Free from artificial flavors. Natural acidifier: lemon juice (to replace the industrial acidifiers commonly used for cooked legumes).
 
 
 

Food container

Store in cool and dry place, away from heat sources and direct light, until the expiry date shown on the package. Once opened the jar, it is advisable Transfer the chickpeas with their liquid into a glass container with lid and store them in refrigerator (4-6°C), consuming them within 3 4-days. Before use for gastronomic preparations, it is preferable to drip the chickpeas using a fine mesh strainer and rinse them briefly under cold running water: this step eliminates the preserving liquid (salt water + lemon juice) which has served as a preservative and improves the versatility of the product in the kitchen (for example for hummus, salads, recipes where the acidity of the lemon would not be desired). governing liquid chickpeas — also called “aquafaba” in vegan cooking — it can be recovered and used as vegan egg substitute In pastry making: it's whipped into stiff peaks just like egg whites (surprisingly!) and used in meringues, mousses, vegan mayo, and desserts. A small culinary gesture. anti-waste, perfectly in line with the philosophy of the Coraggio Cooperative.
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of drained product)

• Energy: approximately 525 kJ / 125 kcal
• Fat: approximately 2 g (of which saturated fatty acids: approximately 0,3 g)
• Carbohydrates: approximately 18 g (of which sugars: approximately 2 g)
• Fiber: approximately 6,5 g
• Protein: approximately 7,5 g
• Salt: approximately 0,5 g

Nutritional values ​​are indicative and estimated based on the average values ​​for naturally cooked chickpeas. Since this is a product made from agricultural raw materials, slight variations in nutritional values ​​are possible due to the seasonality of the harvest and the characteristics of the crop.
 
 
 

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