The decorticated Cicerchia has a unique and characteristic appearance, it is flattened and rectangular and its flavor is a mix between the taste of chickpeas and broad beans. The peeled Cicerchia has no outer skin, so it needs a soaking time of 12 hours. Excellent for soups and broths.
Ingredients: Decorticated Cicerchia
Allergens: May contain barley, Emmer (GLUTEN) and SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1314 Kj – 314 Kcal|
|Saturated fat||0,2 g|
500 g of Cicerchia Decorticata (Soak 12 hours), 1 onion, 1 garlic clove, 4 tomatoes, 1 tablespoon of tomato sauce, 1 bunch of rosemary and sage, Vegetable broth, 2 bunches of parsley, Extra virgin olive oil, Salt and black pepper.
To prepare the decorticated Cicerchia let’s soak it in water for 12 hours, taking care to change the soaking water a couple of times. Wash the legume one last time under running water and put the Cicerchia peeled on the fire covered with cold water in a large saucepan. Add an aromatic bunch of sage and rosemary and cook for 30 minutes with the lid on medium heat, checking that the cicerchia is always covered with water and stir occasionally. Finely chop the onion and parsley, peel the tomatoes and remove them from the seeds keeping aside the left-overs. Cut them into small pieces, gently crush the garlic clove. In a saucepan, heat a drizzle of oil and two tablespoons of water, add the onion and garlic and leave to stew over low heat. Add the tomatoes and parsley and let it cook for 5 minutes, then add 2 ladles of broth, put the tomato sauce into the pot and continue cooking over low heat for 15 minutes with a lid. With the help of an immersion blender, mix until the texture become creamy and remove the pot from the heat. When the cicerchia is cooked, drain and blend. Then the pureed cicerchia is ready put with few ladles of broth, salt and pepper and continue cooking for another 15 ‘so as to mix all the ingredients well. Serve garnishing the dish with a little bit of olive oil, a freshly ground pepper, a sprig of fragrant rosemary and the cream using the tomato blends with two tablespoons of oil.