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In the olden days Chicklings used to be widely cultivated on the Aquilano side of the Gran Sasso.
It was seeded in rotation with cereals (grain, wheat) and fodder (cocks head) and it was not only used to cook soups, but also to make bread and, roasted, as coffee surrogate.
Chicklings is one of the most traditional ingredients in the everyday diet of the people living in the rural areas of Central Italy. However its production constantly decreased during the last years. Our Chicklings is not chemically treated and it does not have residual of insecticides, thanks to the environmental characteristics and to the cultivation of the land that is still traditional.
It was seeded in rotation with cereals (grain, wheat) and fodder (cocks head) and it was not only used to cook soups, but also to make bread and, roasted, as coffee surrogate.
Chicklings is one of the most traditional ingredients in the everyday diet of the people living in the rural areas of Central Italy. However its production constantly decreased during the last years. Our Chicklings is not chemically treated and it does not have residual of insecticides, thanks to the environmental characteristics and to the cultivation of the land that is still traditional.
| Weight | 0.3700 |
| product weight | 0.35 |
| Made in | Navelli |
| Province | AQ |
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You're reviewing: Chickling bag 350 gr.
Zuppa di cicerchia(Chickling soup)
Serves: 12
Ingredients:
500g cicerchia or chick peas
1 large carrot, finely chopped
1 large onion, finely chopped
3 sticks celery, finely chopped
3 tablespoons extra virgin olive oil, plus extra for serving
4 tablespoons chopped parsley
Method
1. Soak the cicerchia or chick peas overnight, changing the water a couple of times.
2. Put the pulses into a saucepan and cover with 3 litres of cold water. Bring to the boil, then cover and simmer gently for 40 minutes or, if using chickpeas, 1 1/2 to 3 hours. Skim regularly.
3. Meanwhile, sauté the carrot, onion and celery in the extra virgin olive oil. Add to the cicerchia or chickpea soup, season with salt and freshly ground black pepper. Skim again if necessary.
4. Serve with a drizzle of extra virgin olive oil, finely chopped parsley and pieces of bread cooked on the griddle.
These information come from waitrose.com
