Black chickpeas are grown in the Murgia area and they are also called “ceci dal solco dritto” (“chickpeas of straight furrow”).
The consumption of black chickpea is linked to the ancient traditions of the past years. In fact, given the low amount of animal protein in their daily diet, black chickpeas were used to for their high protein and nutrients. The chickpea has a thin black skin, while its interior is white-yellow. It is very tasty and can be prepared in several ways. Soaked for two nights, it can be cooked in water with the addition of garlic, bay leaves and oil.
Black chickpeas
