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Small, dense nuggets of garbanzo love with hints of nuts.
Quick cooking and versatile, these small chickpeas are a well-known secret in Italy. Because they are smaller, they have more skin, which is thin, but it pleasantly changes the texture and flavor. You'll find all sorts of uses for these—from salads to minestrone to spreads.
Limited harvest.
Ideal for simple, rustic salads (like the Chickpea and Olive Salad from the book Fagioli: The Bean Cuisine of Italy, pictured here). We've also used it in a classic Pasta e Ceci and paired with braised vegetables.
