Hulled Chickpeas

Dried, hulled grass peas, sourced exclusively from Italy: 29,3g of protein per 100g, the most protein-rich legume in the pantry.

Without the hard skin, the cicerchia reveals its yellow pulp and its ancient flavour, between the chickpea and the broad bean: ready in less time, more digestible, tastier

The Hulled Cicerchie of Cerqueto

Le Hulled Chickpeas Cerqueto's grass peas are the easiest way to discover one of Italy's oldest and most stubborn legumes. Whole grass peas have a thick, irregular skin that requires a day's soaking and a long cooking time; peeled, loses the integument and shows the cotyledons yellow-ochre, smooth and flattened, which cook in less time, leave no waste on the plate and are easily transformed into creams and purees with a tasty flavour rustic and decisive, halfway between the chickpea and the broad bean. Cultivated only from Italian lands and work in the company's plants in Acquapendente, in Alta Tuscia.

The striking fact is on the label: 29,3 g of protein Per 100 g, this is the highest value in the entire Cerqueto legume range and one of the highest overall among dried legumes, with just 1,28 g of fat. A concentrated, affordable, and surprisingly versatile legume for those seeking uncompromising plant-based protein. Made in Italy, from a single ingredient.
 
 
 

The roots of these Cicerchie are deep in tradition

The grass pea has crossed history as the legume of emergencies, and it also bears its scars in art. Among the engravings of the Disasters of war, Goya He dedicated one of them, titled with bitter irony “Thanks to the grass pea”, to the famine in Madrid in 1811-1812, when the starving population survived for months eating almost only grass pea, the Spanish grass pea: it was the only crop spared by drought and siege. Since then, the grass pea has remained, in European memory, the saving seed that must be respected: soaked for a long time and cooked thoroughly, as peasant tradition has always taught.

In Italy, however, cicerchia also has a sweet side. In Abruzzo, Marche, and Umbria, the Carnival dessert is called cicerchiataFried dough balls, small and irregular like legume seeds, kneaded with honey and arranged in a crown. A dessert named after the humblest of foods, as if to say that even hunger, once a year, could become a celebration. Once shelled, the grass pea loses the husk that made it laborious to prepare, retaining its unique character: Cerqueto selects it from Italian lands to effortlessly bring a piece of this history back to the table.
 
 
 

Choosing Hulled Cicerchie means taking care of yourself

With 29,3 g of protein Per 100g of dry product, hulled chickpeas surpass lentils, chickpeas, and beans and come close to the values ​​of soy; combined with a cereal, they provide a complete amino acid profile, and an 80g dry portion covers a significant portion of the daily protein requirement. 48,1 g of carbohydrates They are complex and slow-release, with just 0,84 g of sugars, for long-lasting satiety and a low glycemic impact; fats stop at 1,28 g.

The chickling vetch brings fibers, iron, phosphorus, calcium, potassium and B vitamins, and decortication makes it more digestible and quicker to cook. As with all grass peas, tradition recommends a long soaking with a change of water and thorough cooking, to be included in moderation as part of a varied diet: prepared this way, it is a healthy, safe, and one of the most nutritious foods that Italy produces. Salt is negligible (0,11 g).
 
 
 

How to Best Use: Hulled Chickpeas

• CHICKPEA SOUP WITH PORCINI MUSHROOMS AND CASARECCE: cook the chickpeas soaked in broth with onion and celery, add half a jar of Organic Pomarola with Porcini Mushrooms and, when they are tender, lower them directly Organic CasarecceRaw oil and Organic Malabar White Peppercorns to finish the dish.
• CHICKPEA BURGER WITH CAPER JAM: mash the cooked chickpeas with a fork, add the browned onion, herbs, salt and Organic Brown Rice Flour just enough to bind, form the burgers and cook them in a pan with a little oil until golden. In the bun, a teaspoon of Salina Caper and Malvasia Slow Food Jam: the most protein-rich legume, in a street food version.
• CHICKPEA, PEAR, AND POMEGRANATE SALAD: boil the chickpeas until they are tender but whole, cool them and add a Organic Abate Pear diced, the grains of a Organic Pomegranate and pieces of Lactose Free Brie "Fiocco della Tuscia"Oil, vinegar, and pepper: the legume of hunger, in a plate of abundance.

The Producer: Cerqueto

The numbers on the label are a form of honesty, and Cerqueto highlights them: with 29,3% protein, the hulled grass pea is the richest legume in the Acquapendente company's catalog, and it's free of additives and enrichments, with just one ingredient grown in Italy and processed in the company's facilities. Nature creates the legume; Cerqueto selects it, hulls it, and shares it as it is.
 
 
 

Ingredients

Dried, peeled chickpeas.

May contain GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy. Only from Italian soil.
 
 
 

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

• Energy: 1318 kJ / 315 kcal
• Fat: 1,28 g, of which saturated fatty acids 0,3 g
• Carbohydrates: 48,1 g, of which sugars 0,84 g
• Protein: 29,3 gr
• Sale: 0,11 gr

Preparation and Storage

Soaking:not mandatory. Cooking time: Cook for about 30-40 minutes over low heat, until completely tender, adding salt at the end; grass peas should always be cooked thoroughly. Store in a cool, dry place, away from light; after opening, keep in a sealed container. Cooked grass peas will keep in the refrigerator for 3 days and freeze well.
 
 
 

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