Altamura White Chickpea (Cicer arietinum)

Altamura White Chickpea (Cicer arietinum): The chickpea is the third-largest crop in the world, just after soybeans and beans. It is among the oldest domesticated crops. Thanks to its long roots, it is drought-resistant and an excellent source of protein. It has been around since the dawn of time. This particular variety comes from the Altamura area, in the Apulian Murge. It is more widespread than the black chickpea because it is slightly more productive and more similar to the classic chickpea. Extremely rich in protein (21%), with 12% fiber, it is also rich in iron (7%).

 Sow in February. It dislikes clayey and overly fertile soils, which can cause problems during fruit setting. Dry, sandy soils are excellent. Watering can be suspended once the plant is well established. It only suffers waterlogging.

How to prepare and cook white chickpeas

 Amounts for 250 g of legumes

 Check and remove any foreign bodies, soak the chickpeas in warm water and a teaspoon of salt for about 12 hours,  water must be changed before cooking them.

 TRADITIONAL POT
Place 250 grams of chickpeas in a pot, add 1.5 liters of water, 2 bay leaves, 3 cherry tomatoes, 1 garlic clove, 1 carrot and 1 stick of celery.
Cook the chickpeas for about 1 hour and 45 minutes after boiling, adding salt halfway through. Add extra virgin olive oil to taste at the end.

 PRESSURE COOKER
Place the chickpeas in a pressure cooker and add water until they're covered by more than 3 centimeters. Cook uncovered over high heat, skimming off any excess egg white from the surface and adding 2 bay leaves, 3 cherry tomatoes, 1 garlic clove, 1 carrot, 1 celery stalk, and salt to taste.
Close the lid tightly and continue cooking for about 30 minutes. Add extra virgin olive oil to taste at the end.

 Source: https://www.terredialtamura.it/shop/legumi/ceci-bianchi/