In a nutshell: Our Tuscan chickpeas come from a farm near Siena and are hand-harvested and packed full of flavour.

When it comes to the humble chickpea, it is important to source the very best. These Tuscan chickpeas (ceci di campo) come packed with flavour, and properly rehydrated in water overnight, are ready to be simply cooked in a traditional Tuscan chickpea soup with some pasta, garlic, herbs and extra-virgin olive oil. The quality of the stock produced while cooking also adds so much amazing flavour.
There are so many recipes for chickpeas in the Mediterranean, Caribbean, South America, India and Morocco that it is hard to know where to begin! Perhaps with a few favourites to give inspiration such as squid, spinach and chickpea stew, revithokeftedes ( Greek chickpea fritters), as an intergal part of a classic Cocido madrileño stew or a simple salad of chickpeas, Bonito del Norte tuna, tomatoes and onion.


How to use:

  • There's nothing better than a chickpea soup enriched with onion, garlic, herbs and olive oil.
  • Bake in a sealed earthenware pot overnight in a low oven.
  • Cook with spinach, tomatoes, onion, garlic and spices like chilli, cumin and ginger for an easy vegetarian curry.

About Il Cilegio
Close to the famous Medieval walled town of Monteriggioni in Tuscany, with its imposing turrets and walls, lies the Azienda Agricola Il Cilegio. Owned by the Pattaro family, who have been farming 140 hectares of land since 1952. Today, almost half their land is given over to olive groves and vineyards where they produce excellent Chianti and olive oil. The rest of their fields are cultivated with wonderful beans and pulses, local grains and wheats, all stoneground in their mill and sold to appreciative bakers and chefs in nearby Siena and its surrounds.  A farmhouse restaurant is always busy in the summer months with locals who come to eat the classic, rustic Tuscan dishes made with the farm’s produce and is well worth a visit if you’re ever in the area.


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