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.

Use in cooking

It is common to use chickpeas for the preparation of pasta dishes, or even in vegetable soups, although chickpeas can also be used to create tasty fish dishes.


Chickpeas should be stored in a cool, dry place, as well as protected from sunlight.


The origin of the chickpea plant is most likely to be found in Turkey, although its diffusion is mainly due to the Ancient Egyptians.

Recipe list