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I don’t know about you, but I hadn’t heard about ‘cicerchie’ until my friend Eloisa handed me a bag as a going to Denmark present. Her father is a farmer, producing various kinds of lentils, peas and beans. These flat, square ones I did not recognize and Eloisa’s translation with the English word ‘pulse’ didn’t ring a bell. Yet she told me how to prepare them, and added that these dried beans are a bit like kidney beans and chickpeas only much nicer. And having tasted them I totally agree.
So if you happen to come by an Italian market, where they still sell ‘cicerchie’, don’t hesitate to buy some. They will keep for ages and form the base of many nutritious and almost free meals for the entire family.
According to Wikipedia ‘cicerchie’ have the latin name ‘Lathyrus Sativus’ and they are also known as wild chickpeas, grass pea, blue sweet pea, chuckling vetch, Indian pea, almorta, guixa, guaya or khesari
Ingredients
300 g cicerchie 6 dried tomatoes 2 cloves of garlic 2 shallot onions 1 tbsp fennel seeds Fresh rosemary and parsley Olive oilClick for directions
Via Mariano Pallottini
