Murgia Carsica Black Chickpea

Black chickpeas have long been grown in the Murgia Carsica, the southern part of the Murgia around Bari, characterized by karst formations and caves. The sandy soil is particularly suited to growing onions and legumes. The chickpea is small and very dark, with a wrinkled and a hooked shape. It was already being cultivated in the 19th century, when it was consumed especially by rural families, serving as an excellent supplement to a diet that was otherwise low in protein. The chickpeas were particularly recommended for women who were about to give birth.
Until the 1950s, the black chickpeas were still commonly eaten, but then their cultivation fell following the introduction of more profitable crops, like olives and grapes. Many agricultural areas were built up and legumes with much shorter cooking times arrived on the market.

Season

The chickpeas are harvested in August and are available dried year-round.