Ceci Pasha
Particularly tasty Pasha variety, suitable for the preparation of Humus, soups and broths but also simply seasoned with salt and oil, since, after cooking, the Pascià remains intact, keeping all its consistency intact.
They are perfect for recharging energy, given the carbohydrate and protein content.
They contribute to an important supply of mineral salts. They are in fact rich in iron, magnesium, potassium, calcium and source of vitamins belonging to group B.
They are excellent for those on a diet.
Cooking
Soak the chickpeas for about 12 hours, then drain them by washing them well under cold water and put them to cook in water over very low heat for about an hour or two from boiling.
Season with salt when almost cooked.
Usage:
Chickpeas are very versatile ingredients that they lend themselves to multiple ways of preparation and consumption:
- How first course : to prepare a tasty soup / velvety or in combination with a cereal (eg spelled with vegetables and chickpeas, pasta salad with courgettes, cherry tomatoes and chickpeas, etc).
- How second course : preparing gods chickpea burger and vegetables, chickpea falafel with yogurt sauce or tomato sauce, stewed chickpeas , chickpea hummus , Chickpeas Salad and vegetables but also farinata or panelle of chickpeas ...
- As a snack: crispy chickpeas to munch in front of the TV or in company during an aperitif. Have a look at our recipe "CRUNCHY CHICKPEAS ALLA PAPRIKA"!