The black chickpea of Tolve is different in shape and color, from chickpea common: this ecotype is shaped like a grain of corn, much smaller, with the skin wrinkled and irregular, the apex hook-shaped, very tasty and rich fiber (three times the amount present in a common chickpea) and iron. Thanks to its high concentration of iron, in the past it was recommended to pregnant women.
Never had a thriving market, because its thick skin requires a soaking time of 12 hours and cook for about two hours. But the taste is delicious, slightly herbaceous: its natural flavor makes it possible to consume it with a drizzle of extra virgin olive oil, without salt. The local cuisine offers it in a soup with fried onions abundant or as a main dish with noodles, tomato and a drizzle of olive oil.
Store in a cool, dry place. Shelf life: 12 months.