I bought black chick peas, a 'heritage' variety of chick peas, grown near Altamura, in Puglia. I
googled recipes and it looks like they are made in the same manner as regular chick peas, except they need to soak longer. Before I plunge in, anyone have any recipe suggestions? I am looking for southern Italian recipes, not Indian. Thanks and happy Thanksgiving!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)