Organic Chickpeas from the Straight Furrow

Valentano chickpeas, dry and certified organic: small, with a thin skin and a hazelnut flavour.

A chickpea that is soaked in the evening and cooked in the morning, and that repays the wait with a creaminess that large chickpeas do not know.

Organic Chickpeas from Cerqueto

I Organic Chickpeas from the Straight Furrow They are the dry, pantry version of the most famous chickpea of ​​Alta Tuscia: a local variety of small size, cream colored, with a thin peel and a pulp that becomes soft and buttery when cooked, with a sweet, nutty flavor. They take their name from the peasant festival of Valentano, the Tiratura del Solco Dritto on August 14th, and grow on the light volcanic soils between the town and the Monte Rufeno Reserve, cultivated from organic farming, without synthetic fertilizers or herbicides.

Cerqueto, in Acquapendente, follows them from the field to the sorting and cleaning facilities, where each batch is carefully selected to ensure whole, uniform beans. They are then packaged dry, ready for soaking. Unlike pre-cooked chickpeas, the dry format leaves you in control of the cooking and salting, allowing for the thick, fragrant cooking water that is the secret to Roman-style pasta and chickpeas. Prodotto in Italia, certified organic.
 
 
 

The roots of these Ceci del Solco Dritto are deep in tradition

The chickpea was the first street food of Rome. Horace, in theArt Poetics, describes theater audiences as "buyers of roasted chickpeas and walnuts," and in the streets of Rome, street vendors offered roasted and salted chickpeas to those who couldn't afford meat: a cheap, nutritious, and flavorful street food, which two thousand years later we find almost identical at the stalls of the Tuscia festivals. The chickpea, domesticated in Anatolia over nine thousand years ago, arrived in Italy with the Greeks and Phoenicians, and in Lazio it found the volcanic soils it prefers: poor, light, and dry in the summer.

In Roman and Lazio cuisine, the chickpea has then taken on an almost liturgical role: the Friday's pasta and chickpeas, with rosemary and garlic, and chickpeas with cod Christmas Eve is the year of lean dishes that marked the family calendar for centuries, when the Church prohibited meat and the pantry offered legumes. In Valentano, the question on August 14th was always the same: will it be a good year? And the chickpea that bears the name of that furrow was, along with wheat, the answer people hoped to read in the earth.
 
 
 

Choosing Organic Chickpeas from Solco Dritto means taking care of yourself.

Chickpea is the most complete legume in the Mediterranean: about a fifth of the dry weight in protein, slow-release complex carbohydrates, very little sugar and fibers abundant, with an additional share of unsaturated fats that other legumes lack, making it filling and creamy. It's rich in iron, magnesium, phosphorus, zinc, and folate, and helps control blood sugar and cholesterol.

The thin skin of the Solco Dritto makes it one of the most popular chickpeas. digestible, and the long soaking, followed by gentle cooking with salt added only at the end, reduces antinutritional factors and improves tolerability. The certification Biological It guarantees the absence of synthetic pesticide residues in a food that is consumed whole, including the skin. And a dried chickpea, which more than doubles its weight when cooked, is also one of the most convenient and least wasted foods in the pantry.
 
 
 

How to Best Use: Organic Chickpeas from Del Solco Dritto

• PASTA AND CHICKPEAS WITH DRIED TOMATOES: cook the soaked chickpeas until they are soft, blend a third of them with their water and put them back in the pan with Organic Sun-Dried Tomatoes in Oil in strips; lower directly the Organic Senatore Cappelli Half Paccheri and cook in the cream. Raw oil and flakes of: dense, shiny, spoonable.
• CHICKPEAS, PUMPKIN AND BLACK CABBAGE: heat the cooked chickpeas in a pan with oil, garlic and a ladle of their water, add Delicate Pumpkin e Organic Tuscan Black Cabbage and let it flavor. A heart-warming dish.
• ROASTED CHICKPEAS WITH HONEY AND CHILLI: dry the cooked chickpeas well, season them with oil, a pinch of Organic Long Cayenne Pepper crumbled and a teaspoon of Coriander Honey Viterbese, and toast them in the oven at 200°C for half an hour until they are crispy. Mix them with Organic Sicilian Pizzuta Almonds toasted: Orazio's snack, aperitif version.

The Producer: Cerqueto

Reading Cerqueto's bags is like leafing through a map of Alta Tuscia: Valentano, Onano, Gradoli, Acquapendente. Each legume is named after the town that cultivates it, and the Acquapendente company grows it organically with local farmers, selects it in its own facilities, and packages it dried or cooked, ensuring tradition reaches the kitchen in the format it deserves.
 
 
 

Ingredients

Organic ingredients: Cece del Solco Dritto.

May contain traces of cereals containing GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy.
 
 
 

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

• Energy: 1500 kJ / 360 kcal
• Fat: 6 g, of which saturated fatty acids 0,6 g
• Carbohydrates: 55 g, of which sugars 3 g
• Fiber: 13 gr
• Protein: 20 gr
• Sale: 0,05 gr

Indicative average values ​​for dried chickpeas.
 
 
 

Preparation and Storage

Soaking: 12 hours in plenty of cold water. Cooking time: Cook for about 50-60 minutes over low heat, adding salt only at the end, as Cerqueto recommends for all its legumes. Store in a cool, dry place, away from light; after opening, keep in a sealed container. Cooked chickpeas will keep in the refrigerator in their water for 3-4 days and freeze well.
 
 
 

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