The wild chickpea or cicerchie is a staple in Umbrian cuisine. The chickpea with which most Americans are familiar is an evenly-shaped, though delicious legume. The cicerchie is a wonderfully obtuse and oddly-shaped legume that has a uniquely earthy and vegetal flavor. Try cooking them with a prosciutto-rind or a piece of pork belly for an authentic Umbrian meal. Drizzled with a piquant extra virgin olive oil like Laudemio, the humble cicerchie becomes fit for a king.