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Chickling
The chickling of Poggio Aquilone is a grain legume. For centuries it was the food that allowed farmers to feed themselves in times of famine.
€4.30
Tax included
The chickling of Poggio Aquilone is a grain legume. For centuries it was the food that allowed farmers to feed themselves in times of famine. Its origin is very ancient and comes from the Middle Ages Orient. It is a very nutritious product, similar to chickpea in form and in taste. It is ideal for making soups and side dishes.
Soak for 12 hours and cook for about 1h and 30'.
Pack of 500 g in a protected atmosphere.
Nutritional properties
Chickling is a legume rich in vitamin B1, iron, phosphorus, potassium and calcium. Among the main characteristics, the high fiber content certainly stands out, which stimulates the functioning of the intestine and increases the sense of satiety. The vegetable proteins contained in the seeds make this food suitable for all ages, but in particular for the elderly and for people who are in a state of weakness or recovering from an illness. Furthermore, the considerable presence of dietary fiber helps reduce blood cholesterol levels to the benefit of the heart and arteries. Not only that, chickling contain discrete amounts of calcium, phosphorus, potassium and iron, minerals useful for carrying out many functions in our body.
Cicerchia
76 Items
Data sheet
- Weight
- 500 g
- Ingredients
- Organic Chickling
Our recipe
Umbrian soup
Ingredients for 4 people
Method
- 300 g of chickling
- 150 g of tomato puree
- 3 cloves of garlic (or a shallot)
- A few leaves of sage
- Fresh mint
- A bunch of parsley
- Extra virgin olive oil q.b.
- Salt and Pepper To Taste
Soak the chicklings for 12 hours, drain them, wash them under running water and put them in a saucepan with some sage leaves and plenty of water. At this point, you will have to light the fire and bring it to a boil. When the water boils, lower the heat to a minimum and cook the soup for about an hour.
Meanwhile, in a saucepan, heat a drizzle of oil with the garlic cloves or the finely chopped onion. Add the sauce with the salt and pepper and cook for about ten minutes over medium heat with the desired aromatic herbs. Once the chicklings are cooked, drain them and add them to the sauce, adding more boiling water if necessary. The soup is served with slices of toasted bread, a drizzle of raw oil and freshly ground salt and pepper and a few mint leaves to decorate and perfume.
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