Sultan chickpeas of 100% Italian origin.
Grown mainly in Tuscany, Umbria, Marche and Lazio, these chickpeas are used in hummus, falafel, minestrone, oriental salads, couscous, or with pasta in some Tuscan recipes.
Chickpeas require 8 to 12 hours of soaking.
The cooking time is 40 minutes.
The Sultan chickpea is small in size, smooth and provides refined flavours.
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