chickpeas

Especially over the past centuries, when social classes imposed very different dietary regimes, certain delicacies were practically inaccessible to the poorest. In cases where the consumption of meat for protein was necessary, the lack thereof was compensated for by consuming chickpeas. These legumes, being less easily digestible due to their transparent skin, are particularly rich in proteins and carbohydrates, thus making a significant contribution to the preparation of complete first and second courses.