With the bowl trend, the chickpea has experienced a real comeback. Yet it has been an integral part of traditional recipes worldwide for centuries. Whether in salads, curries or as a side dish – the versatile legume impresses with its pleasantly nutty note and enriches numerous dishes. Especially in modern bowls, it is now hard to imagine them without it. Chickpeas are also used to make classics such as hummus and falafel. Chickpea flour is likewise used for bread, pasta or crispy doughs.
Our Adria chickpeas are already cooked and ready to use, saving valuable preparation time and ensuring efficient kitchen operations. They are processed in Southern Italy. Depending on the harvest, the chickpeas come from various countries of origin to ensure consistently high quality. Unlike dried chickpeas, which have to be soaked for many hours and then cooked for a long time before processing, they are ready for immediate use. Our Adria chickpeas are available in various pack sizes – with drained weights of 240 g and 1,500 g, suitable for a wide range of requirements in gastronomy, the hotel industry and mass catering.
Chickpeas are among the oldest cultivated crops in the world and have been grown for around 8,000 years. Incidentally, botanically they are not peas at all, but form their own plant species (Cicer arietinum). Translated, the scientific name means something like „ram-shaped pea“ – in fact, the small tip of the chickpea resembles the head of a ram. It owes its German name to the Latin word Cicer – so the chickpea has nothing to do with giggling (*kichern*).
