Seed Store

Bean, Cece Principe, Chick Pea / Garbanzo Bean

Chick Pea - (Cece Principe). Garbanzo bean.  *Heritage Variety*   Mid-early. Dwarf plant 16-24" tall, vigorous and of good production. The pod is of medium dimensions and contains 2-3 chickpeas. Much used in Florence and Tuscany in general. From the bean family, so really easy to grow.   Seed after soil has well warmed up. One seed every two inches planted one inch deep. A very old regional variety   it is of small size, harvested by hand with exceptional flavour characteristics and balance of proteins, fats and carbohydrates. Because it is skinless, it is easily digestible for children and the elderly and is of exceptional quality. . Can be used in Minestrone and a whole host of dishes with great success. It is wonderful served hot on its own with salt and pepper and good Tuscan olive oil, but they are particularly well suited when served with fish.  Serve them with a sprinkle of salt much like edamame or add them to a salad.  Great to make chickpea curry too!  Thin to six inches. 100 gram (3.5 ounce) box.

What to Do With Fresh Chickpeas

Those pods protecting fresh, green chickpeas are fuzzy and stiff and not delicious. Take the chickpeas out and discard the pods.  The pods will pop right open with just the teeniest bit of prying—each pod holds just one or two chickpeas, so be warned that the shelling stage can take awhile.  The most common way to cook fresh chickpeas is to simply boil them in salted water until they're tender.

  1. Bring a pot of salted water to a boil, add the chickpeas, and cook until tender, 3 to 5 minutes depending on how many there are and how fresh they are.
  2. Once tender, drain the chickpeas and dunk them in ice cold water or run cold water over them to cool them off quickly and keep them that pretty green color.
  3. Strain and toss with olive oil, salt, and pepper.  Add more salt to taste. 
  4. Can also serve with finely chopped parsley and garlic.


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