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Chickpea conchiglioni
Organic
Italy
These chickpea conchiglioni come from the Italian cooperative Libera Terra. The chickpeas used to make them are grown in Sicily, Calabria, Apulia and Campania, on land that once belonged to the Mafia and was later seized by Italian authorities.
Libera Terra processes the chickpeas in a stone mill and extrudes the conchiglioni al bronzo. This means that the pasta is pressed through a bronze mould, giving it a more porous texture. Bronze-cut pasta has a perfect al-dente consistency when cooked and is great for absorbing sauces. However, chickpea pasta has slightly less bite than classic durum wheat pasta.
We are offering the chickpea conchiglioni on a one-off basis to help Libera Terra reduce its surplus stock.
Libera Terra processes the chickpeas in a stone mill and extrudes the conchiglioni al bronzo. This means that the pasta is pressed through a bronze mould, giving it a more porous texture. Bronze-cut pasta has a perfect al-dente consistency when cooked and is great for absorbing sauces. However, chickpea pasta has slightly less bite than classic durum wheat pasta.
We are offering the chickpea conchiglioni on a one-off basis to help Libera Terra reduce its surplus stock.
| Nutrition table per 100g | |
|---|---|
| Energy | 1523kJ/364kcal |
| Fat | 5.7 g |
| thereof saturated fatty acids | 1 g |
| Carbohydrates | 53 g |
| thereof sugar | 3 g |
| Protein | 20 g |
| Salt | 0 g |
Ingredients: Organic chickpea flour
May contain traces of gluten, mustard, soya, and sesame.
May contain traces of gluten, mustard, soya, and sesame.
