Also known as the ‘pink chickpea’ because of its colour, it has a thin skin and an intense, pleasant flavour that makes it unique. It is also very popular because it can be cooked in many ways and always with excellent results. For good preparation, it should be cooked for about two hours over a low heat, after soaking for a day.
It is sown early, in March, and harvested in July, when its typical round pods are all dried out.
Following threshing and screening, manual sorting is carried out before packaging, all directly on the farm.
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