l Legumi Borgo Ceci 500g

Borgo Fiorito légumi Ceci

Dried Chickpeas

Borgo Fiorito is an Italian food brand specialising in authentic high quality Italian pulses, or legumes.

“Ceci” is the Italian word for chickpeas.

For a food connoisseur, when dried chickpeas are cooked from scratch, they

require soaking and longer cooking but are more economical, offer superior flavour, texture and bite.

The effort of soaking and slow-cooking dried chickpeas yields a nuttier, more substantial bean.

While you can cook dried chickpeas from dry in a pressure cooker or slow cooker, stovetop methods benefit greatly from a quick or overnight soak.

Overnight soak.

To soak chickpeas overnight, sort and rinse the dried chickpeas, place them in a large bowl with plenty of water (about 3 inches above the chickpeas), and let them soak for at least 8 hours or up to 24 hours. After soaking, drain and rinse the chickpeas, then cook them in fresh water by bringing them to a boil and simmering for 45 minutes to 2 hours until tender to soften them and aid digestion.

Quick soak. Place the chickpeas in a pot, cover them with water, and bring to a boil for 2 minutes. Then, turn off the heat, cover the pot, and let them soak for 1 hour before draining.

Both methods hydrate the chickpeas, causing them to swell and become ready for cooking, reducing overall cooking time.

You may place dried chickpeas in a pre

Why soak?

Reduces cooking time: and saves energy.

Softens the beans: and makes them easier to digest.

Helps remove potential gas-causing compounds: from the beans.

Tips for Soaking

Baking Soda: You can add about 1 tablespoon of baking soda per 500g of chickpeas to the soaking water to help soften the skins and create a smoother result, especially for hummus.
Water Ratio: Be generous with the water, as the chickpeas will absorb a lot and expand significantly.
Storage: Soaked but uncooked chickpeas can be stored in the refrigerator for 3-5 days.

Dried chickpeas, are the key ingredient for use in a variety of dishes, including soups, that rich stews, minestrone, pasta, salads

for creamy hummus, crispy falafel, and much more.

Toss cooked chickpeas with olive oil and spices, then bake until crispy. They make a tasty topping for dips and salads

Aquafaba: The cooking liquid from dried chickpeas, known as aquafaba, can be reserved for use in other recipes as an egg white substitute for things like vegan meringues or mayonnaise.

Ingredients

Chickpeas

Please always refer to the product label for the most accurate nutrition, ingredient, and allergen information.