Black chickpea

Pois chiche noir

What it is

The black chickpea of the Murgia Carsica, around Cassano delle Murge in Puglia, was nearly abandoned because its thick wrinkled skin demands twelve hours of soaking and two of cooking. It carries roughly three times the fibre of a common chickpea, which is also why it stays whole where the pale ones collapse.

In the kitchen

Soak overnight at the very least, then cook two hours at a bare tremble. The skins tint the water grey-violet - keep that broth, most of the flavour has gone into it.

Goes with

Olive oil Rosemary Garlic Cavolo nero Anchovy Semola rimacinata

Same species

Chana dal Chickpea flour Chickpeas

Something wrong here, or missing? Tell us