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Cultivation: easy

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White Chickpea from Altamura (Cicer arietinum)

  • White Chickpea from Altamura (Cicer arietinum): Chickpea is the third largest production crop in the world, just after soybeans and beans; it is amongst the oldest domesticated crops.

    This particular variety comes from the Altamura region, in the Altopiano delle Murge; it is more widespread than black chickpea because it is slightly more productive and more similar to classic chickpea. Thanks to its long roots, it is resistant to droughts.

     Chickpeas are an excellent source of protein around (20%), and provide the body with other important nutrients like fiber (12%), and iron (7%).

    To be sown from February. It does not do well in clayey or too fertile soils which causes trouble during the fruit setting phase. It does best in arid and sandy soils.

    Irrigation can be stopped when the plant is well established, and water stagnation should be avoided.

  • To prepare and cook white chickpeas

    Clean, and soak the chickpeas in warm water and a teaspoon of salt for about 12 hours, or overnight; get rid of that water before cooking them.

    Traditional pot

    Put the chickpeas in a pot, cover them with  water,  bay leves, cherry tomatoes, 1 clove of garlic, 1 carrot and 1 stalk of celery, and salt. Bring it to a boil; add salt halfway through cooking. When cooked, add extra virgin olive oil for taste.

    Pressure cooker

    Put the chickpeas in the cooker and add about 6 cups of water. Cook them at high heat, and do not close the lid yet. Remove the presence of albumin from the surface and add seasoning ingredients, like: bay leaves, cherry tomatoes,  garlic, carrot, celery, and salt. Close the lid tightly and continue cooking for about 30 min. When cooked, add extra virgin olive oil to taste.