Description
The Ceci dei Colli from the Abbazia Monte Oliveto Maggiore in Tuscany have a sweet and delicate taste typical of the chickpeas cultivated in this region.
Chickpeas are great, both in Tuscan chickpea and cream soups and in the preparation of creams to match delicate fish dishes
To fully enjoy the delicate flavour, we recommend eating them boiled and seasoned with extra virgin olive oil, a handful of chopped large pepper and good roasted bread.
Cooking: soak the chickpeas for around 12 hours, then drain them well in cold water and cook them in very hot water for about an hour or two by boiling them. Add salt when cooking is nearly complete.
