Black Chickpeas

Black chickpeas are a variety of chickpeas typical of the Mediterranean. Their flavour and nutritional characteristics are similar to the common chickpeas but they are richer in iron. The chickpea is one of the oldest legumes in human history and today it is the third most consumed legume in the world after beans and soya. The earliest archaeological evidence of chickpea cultivation dates back to the Bronze Age in Iraq.
Chickpeas are also associated with a popular saying in Italy that only a few decades ago was taken literally by primary school teachers who used to punish pupils by putting them ‘on their knees on chickpeas’.
Chickpeas are composed of 10% water, 19% protein and 17% dietary fibre. They are an excellent source of minerals such as potassium, calcium, phosphorus and magnesium and also rich in vitamins: B, C, K, E.