Formaggio Kitchen

Cichercia (Lathyrus sativus) is an ancient, and mostly forgotten, legume grown by the Loschi family on their farm in Umbria.

Found in numerous countries throughout the world, it has as many names including chickling vetch (or just chickling), grass pea, blue sweet pea, Indian pea, Indian vetch, white vetch, almorta or alverjón (Spain), guixa (Catalonia), chícharos (Portugal), cicerchia (Italy), guaya (Ethiopia), and khesari (India).

To make use of these dried beans, be sure to soak them before cooking and give them a new pot of fresh water to cook in. For the simplest preparation, boil them with whatever flavorings you'd like (Bay leaf, garlic, rosemary etc...) for at least two hours over low heat. Once cooked, rinse them thoroughly and then use them as desired.

Cicerchia are similar to chickpeas, but with a taste that veers towards the sweetness of peas. They remain al dente in most preparations and make for an excellent purée after they had been boiled and tossed in the frying pan with garlic and chilli.

Tarabuso Dried Cicerchia - 500g Product ID: 02873
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$8.95   x