Organic Black Chickpeas

Ancient variety from Central-Southern Italy, almost extinct, recovered and cultivated by monks

Wrinkled and dark skin, light interior: the legume that replaced meat

The Black Chickpeas of the Monastery of Siloe

The black chickpea is an ancient variety typical of central and southern Italy, which was on the brink of extinction. It is immediately recognizable by its thin, wrinkled black skin, which encloses a yellow-white interior: cut in half, it resembles any other legume. Its flavor is also different from that of the common chickpea, more intense and bold, with an earthy, almost nutty note, and its texture remains firm even after long cooking. In ancient times, it was widely used by poor families and farmers as a substitute for meat, which was too expensive and rare for many to afford. Today, the monks of Siloam are reviving it by growing it organically on their land.
 
 
 

The roots of this legume sink into a silent extinction

After World War II, Italy stopped eating legumes. With rising prosperity, meat became accessible to all, and legumes—which for centuries had been the daily protein of families—became associated with poverty and hunger, something to be left behind. Per capita consumption plummeted within a few decades, and with it, hundreds of local varieties disappeared: every valley had its own bean, every town its own chickpea, selected for generations and then simply no longer planted. The black chickpea is one of the survivors, saved by a few farmers who continued to save the seed when there was no longer a market for it. Bringing it back into the field means recovering not only a flavor, but a plant that agriculture has already demonstrated its ability to lose.
 
 
 

How to prepare it: it takes time

This is an ancient legume, not bred for quick cooking, and its thick skin proves it. Soaking should last at least 24 hours, preferably 48, changing the water a couple of times; cooking then requires 2-3 hours on low heat, depending on the recipe. This isn't a flaw, but rather the result of what makes this chickpea so appealing. Two practical tips: don't add salt to the cooking water before the end, because salt hardens the skin, and cook a generous amount—once cooked, they can be kept in their liquid for a few days in the refrigerator or frozen in portions.
 
 
 

Choosing Siloe Black Chickpeas means taking care of yourself

The numbers speak for themselves: 18,55 g of protein and a whopping 19,5 g of fiber per 100 g, with just 4,36 g of fat and zero salt. It's a legume rich in B vitamins, minerals, and iron—the manufacturer claims a significantly higher content than that of common chickpeas. The dark color of the skin is due to the pigments naturally present in the cuticle, the same anthocyanins and polyphenols that give all dark legumes their color and which have an antioxidant effect. Paired with a grain—pasta and chickpeas, rice and chickpeas—it provides a complete amino acid profile, exactly as peasant cuisine taught, when it was used in place of meat.
 
 
 

How to Best Use: Black Chickpeas

• IN PASTA AND CHICKPEAS, THE DISH THAT REPRESENTS THEM: cook them for a long time with Fresh Rosemary and garlic, then add directly into the pot of Organic Senatore Cappelli Rigati Tubettoni, letting the starch bind everything together.
• IN A VELVETY SOUP, WHERE THE COLOUR SURPRISES: blend them with their cooking broth to obtain a cream with an unusual colour, to be served with a drizzle of Siloe Extra Virgin Olive Oil, croutons and a pinch of Ground Ginger Chili Pepper.
• AS A SIDE DISH AND IN A SALAD: season them warm with oil, Red onion of Tropea IGP thinly sliced ​​and Organic dried bay leaves while cooking; also excellent cold, with raw vegetables and a grain salad.

The Producer: Siloam Monastery

The Siloe Monastery is a Benedictine community that organically farms the land surrounding the monastery, in the province of Grosseto. The recovery of the black chickpea is part of a broader biodiversity protection project, which also includes emmer wheat, Triticum turanicum durum wheat, lentils, saffron, olives, and the Ciliegiolo grape variety: these crops, which were under-productive and therefore abandoned, yet hold great gastronomic and identity value.
 
 
 

Ingredients and Preparation

Organic black chickpeas.

Allergens: may contain traces of cereals containing GLUTEN.

Soaking: at least 24 hours, better 48. Cooking: about 2-3 hours on low heat, depending on the recipe.
 
 
 

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

• Energy: 1551 kJ / 366 kcal
• Fat: 4,36 g
• of which saturated: 0,59 g
• Carbohydrates: 43,7 g
• of which sugars: 1,55 g
• Fiber: 19,5 g
• Protein: 18,55 g
• Salt: 0 g

Food container

Store in a cool, dry place, away from light, in an airtight container or tightly closed container. Dried legumes keep for a long time, but over the months they tend to dehydrate further and require even longer soaking and cooking times: it's best before the indicated date. Once cooked, they can be kept in their cooking liquid for two or three days in the refrigerator, or frozen in portions.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp