Chick Peas Caliber 38/40 - 1Kg

Large chickpeas come in the form of wrinkled seeds with an appendage. The color is light, cream, and uniform, and the chickpeas have a typical chickpea smell and taste. They hold up well, neither too hard nor mushy, perfect for your couscous or in your Italian chickpea dish. You can undertake the recipe for a succulent hummus for your aperitif, then enhance your chicken tagine with prunes on zucchini with these chickpeas. For ideal product optimization, soak the chickpeas in cold water, changing the water several times, for 8-12 hours. For traditional cooking, cook for 2 to 2.5 hours in 5 times their volume of salted water; for a pressure cooker, 40 minutes to 1 hour will suffice, in 3 times their volume of salted water.