Chickpeas

They are mostly grown in Europe, Asia and Africa, and in more popular areas are usually also called “guinea pea” or “grass pea.” In Italy, cicerchie are grown in Puglia, Umbria, Lazio, Marche, and Molise.

Chickling peas (Lathyrus sativus), very rich in protein useful for heart, teeth, bones and muscles, belong to the legume family. Chickling peas are one of the oldest and most widely consumed legumes by our ancestors. Traces of it were found as early as Mesopotamian times dating back more than 8,000 years.

As previously mentioned, chickling vetch is a legume particularly rich in protein. It also contains calcium, phosphorus and vitamins of various kinds, especially PP and B vitamins. Fiber is also present in good quantities, and while low in fat, this legume is very energetic, capable of stimulating memory and improving the body’s overall muscle tone.

Properties and Benefits

Energetic, they are in fact legumes recommended in cases of weakness or convalescence;

They lower cholesterol. Dietary fiber is helpful in reducing blood cholesterol levels with benefits for the cardiovascular system;

Excellent digestive properties with numerous benefits to memory and metabolism.

The use of chickling peas as a side dish involves simple seasonings that do not cover their characteristic flavor but, rather, enhance it. We are referring to extra virgin olive oil and very common herbs such as thyme, oregano, and rosemary.