Description
“Ceci Neri della Murgia” The black chickpeas from the Apulian plateau of the Karst Murgia are different from all the others because they are smaller and have a wrinkled and irregular skin. Source of fibers and proteins, the black chickpeas from Murgia, tasty, with an “al dente” consistency, are the ideal ingredient to enhance first courses and soups. Montello proposes them in the boiled version for a simple and fast cooking. Also for Vegans
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