CHICKPEAS
Chickpeas have been part of Italian cooking for centuries, especially in the rustic dishes of central and southern Italy. Their mild, nutty flavor and creamy texture make them ideal for soups, pasta dishes, salads, and stews, while chickpea flour is the essential ingredient in regional specialties such as farinata and panelle.
Quick Facts
Botanical Name
Cicer arietinum
Family
Fabaceae, the legume family.
Native To
The eastern Mediterranean and Southwest Asia, where chickpeas have been cultivated for thousands of years.
Harvest Season
Typically harvested from late spring through summer, while dried chickpeas are available throughout the year.
Italian Traditions
Chickpeas are used throughout Italy, with particularly strong traditions in Toscana, Liguria, Lazio, Puglia, Campania, Sicilia, and other central and southern regions.
Flavor
Mild, earthy, and pleasantly nutty, with a richer flavor when slowly cooked from dried chickpeas.
Texture
Firm but tender when properly cooked, with a creamy interior that works especially well in soups and pasta dishes.
Best Uses
Pasta e ceci, soups, stews, salads, rustic side dishes, farinata, panelle, and other regional preparations made with chickpea flour.
Storage
Store dried chickpeas in an airtight container in a cool, dry place. Cooked chickpeas should be refrigerated in their cooking liquid and used within a few days.
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