La Valletta’s chickpeas (or cici) are petite, rich and cook up with a satisfying chew that sets them apart from canned garbanzo beans that can often be mushy and bland.
How to use
These dried beans must be soaked for at least 12 hours before cooking (we suggest doing it overnight), then simmered with water and aromatics until evenly cooked with a firm, yet creamy texture. For a traditional Umbrian dish, La Valletta recommends making a brothy soup of cooked chickpeas flavored with pancetta, sage and tomato paste. Soak bread slices briefly in the rich bean broth, then top each piece with some beans, a sprinkle of pecorino cheese and a drizzle of robust extra virgin olive oil.
About the producer
The La Valletta farm was founded in 1985 by Antonio and Adriana Cappelletti in Colfiorito, a village in the heart of the Umbria-Marche Apennine mountains. Colfiorito’s unique microclimate and terroir provide the optimal conditions for growing legumes and La Valletta—now run and operated by the second and third generations of Cappellettis—is committed to honoring the land by employing traditional farming methods and plastic-free packaging.