Chickpeas
Their botanical name (cicer arietinum) derives from the Latin word aries (ram) due to the shape of the seed which vaguely resembles the head of a ram.
Chickpeas are particularly widespread in the Middle East and India.
Compared to other legumes they have a slightly higher fat content (around 6%). This characteristic, in addition to increasing the energy value of chickpeas, gives them a softer consistency and makes them tastier, especially when they are roasted.
A particularly widespread preparation in southern Italy is that of roasted chickpeas (calie). In Sicily and Tuscany another traditional preparation is represented by chickpea flour chips, fried and eaten hot, alone or accompanied with bread. Chickpeas are generally consumed above all in soups, alone or with pasta, or in purées.
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