Organic Black garbanzo beans (ceci neri) are a nutrient-dense, heirloom variety with a dark, wrinkled skin, offering a firm texture and intense nutty, earthy flavor. High in iron, fiber, and protein, they are popular in Italian and Indian (kala chana) cuisines, often used in salads, stews, and curries. They require longer cooking times than typical chickpeas, often soaking overnight, but hold their shape exceptionally well.
Key Details of Black Garbanzo Beans:
- Flavor/Texture: Denser than white chickpeas with a robust, nutty flavor and a firm texture that remains intact after cooking.
- Nutrition: High in iron, protein, fiber, folate, and antioxidants, often containing more fiber than white chickpeas.
- Culinary Uses: Ideal for salads, stews, and Indian-style curries like kala chana. A classic Italian dish is zuppa di ceci neri.
- Preparation: Best soaked overnight, often with a pinch of baking soda, and require longer cooking times than white garbanzos.
- Growing Attributes:
- Time to Maturity: 85-100 days.
- Spacing: 1.5–2 inches deep, 3–6 inches apart.
- Plant Type: Medium-sized bushes that prefer full sun.
- Harvesting: Harvest when pods are fully dry, say Adaptive Seeds.
These beans are frequently referred to as “Ceci Neri” in Italy and have been cultivated for centuries, notes Antisana Seed Company. They are a valuable ingredient for adding both nutritional value and intense flavor to dishes, according to Chili Smith Family Foods.
Reviews
Clear filtersThere are no reviews yet.