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At the source of chickpeas

From product sourcing to the aperitif-dinner table, we remain focused on a single goal: to imagine hand in hand with our producers fair and sincere recipes, capable of feasting without deviating from the elementary rules of eating well.
The gourmet genesis of Fine Chickpea Cream with Lemon and Cumin illustrates our approach to perfection: a committed superproducer, a natural recipe, a moment of tasting synonymous with sharing and genuine taste.

Why dedicate a recipe to Chickpeas?

First of all because we favor in our recipes ingredients that offer superior nutritional qualities and environmental qualities. The chickpea is the perfect illustration of this!

This miracle legume, the star of couscous, meatballs and mezze, has been used in crop rotation since Antiquity for its ability to fix nitrogen by promoting soil fertility. In addition, it requires very little watering.
From a nutritional point of view, the chickpea is full of card: rich in fiber, vegetable proteins, vitamins, minerals, it is also low in fat and guaranteed gluten and cholesterol free.

Patience it grows!

If 0 km separate the field from the jar, it is nonetheless a long and fascinating journey that our chickpeas travel to come and delight your taste buds in the Fine Chickpea Cream with Lemon and Cumin.

Not very greedy in water, the chickpea particularly likes Provençal, limestone, sandy and stony soil. Usually sown from February to April and sometimes in October, it needs a minimum of water at this crucial stage. Also, sowing is sometimes delayed until the rain arrives! It is also necessary to ensure that the frost has ended because the chickpea is chilly! This is why our producer Raphaëlle does not sow until the beginning of the year because the mountainous region in which is located is too cool in the fall.

In June and July, the chickpea fields are adorned with small white or pink touches during flowering. Each flower contains two small seeds that Raphaëlle collects from July to September.

Memo

exposition

Little water 💧

The Sun ☀ ☀ ☀

SEEDING

February to April

Harvest

July to September

Because there are chicks and chickpeas

From left to right, the Kabuli variety and the Desi variety

There are around 20,000 varieties of chickpeas in the world but there are two main types of seeds, Desi and Kabuli;

  • Kabuli is the typical variety from the Mediterranean basin with medium to large seeds that sport a creamy white tone. It is from this that the Twist variety, harvested by our producer, was developed in France.
  • Desi is characterized by small wrinkled seeds that tend towards brown and whose color is variable. It is mainly found in Asia and especially in India where it is the basis of the diet.

And after?

Once the seeds have been harvested using a harvester, make sure that the seeds have not started to germinate again with the summer rains! Sorting is essential before dry storage of this miracle seed. This essential step (also!) guarantees the top quality of our Organic Fine Chickpea Cream with Lemon and Cumin!

To be continued, how we chose to sublimate this beloved legume in our version of French hummus… ⌚ New article coming soon !

 

Finally, it's time to taste!

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