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 Apulian 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

Check for and eliminate any foreign bodies, soak the chickpeas in warm water and a teaspoon of salt for about 12 hours, change the water before cooking them.

Traditional pot: place 250 gm of chickpeas in a pot, add 1.5 lt of water, 2 bay leaves, 3 cherry tomatoes, 1 garlic clove, 1 carrot, and 1 stalk of celery. Cook for about 1h 45 min after the boiling point, then add salt halfway through cooking. At the end, add extra virgin olive oil to taste.

Pressure cooker: place the chickpeas in the pressure cooker and add water until covering them with more than 3 cm. cook without a lid at a high flame, remove the presence of albumin from the surface and add 2 bay leaves, 3 cherry tomatoes, 1 garlic clove, 1 carrot, 1 stalk of celery, and salt to taste. Close the lid tightly and continue cooking for about 30 min. When done cooking add some extra virgin olive oil for taste.