Chickling

For centuries it was the food that allowed farmers to feed themselves in times of famine. Its origin is very ancient and comes from the Middle Ages Orient. It is a very nutritious product, similar to chickpea in form and in taste. It is ideal for making soups and side dishes.
Soak for 12 hours and cook for about 1h and 30'.
Pack of 500 g in a protected atmosphere.

Nutritional properties
Chickling is a legume rich in vitamin B1, iron, phosphorus, potassium and calcium. Among the main characteristics, the high fiber content certainly stands out, which stimulates the functioning of the intestine and increases the sense of satiety. The vegetable proteins contained in the seeds make this food suitable for all ages, but in particular for the elderly and for people who are in a state of weakness or recovering from an illness. Furthermore, the considerable presence of dietary fiber helps reduce blood cholesterol levels to the benefit of the heart and arteries. Not only that, chickling contain discrete amounts of calcium, phosphorus, potassium and iron, minerals useful for carrying out many functions in our body.