Arrivederci, overnight soaking. Hello, chickpeas whenever you want them. Controne Chickpeas, from the Campania region of Italy, can be cooked straight from their dried state, no soaking necessary. Also known as Ceci di Controne, these golden-hued legumes have a fragrant aroma and a rich nuttiness, and their small, uniform size results in evenly cooked beans that retain their shape and firm texture. High in protein and fiber, these full-favored chickpeas are ideal for simple side dishes, as well as hearty mains such as pasta e fagioli, vegetable curries and Moroccan tagines.
No-soak, no problem
Cooking with Controne Chickpeas
- Let the chickpeas shine - Top warm beans with a liberal pour of Titone Extra Virgin Olive Oil and a sprinkling of Sel Gris. For an extra decadent treat, swap the salt for a drizzle of Colatura and shaved Bottarga.
- Warm up with a taste of Italia - Curl up with Ceciata di Suino, a rustic dish of pork, chickpeas and chard sautéed with garlic and chili flakes and finished with a peppery olive oil (such as Olio Verde). It may just become your go-to comfort food for the cooler months.
- Spice things up - These petite beans stand up well to bold-flavored dishes like Spiced Chickpeas with Yogurt and Dukkah, chana masala and vegetable tagines.
Latest Articles
