Boiled Sicilian Chickpeas

We grow a variety of chickpeas known as Sultano, which is somewhat smaller and has a thinner skin than other varieties. The preparation is simple: twelve hours of soaking and then gently cooking the chickpeas without adding any salt or other additives. Ready to use and versatile, they lend themselves to a variety of preparations: from soups (which can include even the cooking water) to rich side dishes, or to be added as protein in salads.