Fruit, vegetables and pulses

Black chickpea of the karst Murgia

Black chickpea of the karst Murgia: small, wrinkled, faintly herbal

Black outside and pale within, the size of a corn kernel and hooked at the tip, this is the chickpea that farmers in Santeramo in Colle, Acquaviva delle Fonti and Cassano delle Murge grew for their own table. Rich in fibre and iron, it is back in the fields thanks to a Slow Food Presidium and is listed as a traditional agri-food product (PAT).

• A black, wrinkled skin, a hooked tip and a creamy-yellow inside
• Faintly herbal and naturally savoury: a drizzle of olive oil is enough, even without salt
• Sown by hand, pulled by hand, beaten on the threshing floor and winnowed in the wind

How to enjoy it. Soak it for twelve hours and simmer it gently for about two: it stays whole, firm and full-flavoured. Locally it goes into soup with plenty of onion, or into tagliolini with tomato.

Production areas

Apulia

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