The tradition of legumes is very old and deep-rooted in Apulia. It goes back to a period in history when the predominantly rural economy on which the entire region was based encouraged people to feed mainly on what mother earth had to offer. In this sense, pulses were an excellent and more economical way of providing a good source of protein from what Mother Nature had to offer. These chickpeas, cooked home-style in a simple vegetable broth, are ready to eat and do not require cooking. All you have to do is heat them up or use them to create your favourite recipes. We recommend the famous 'ciceri e tria', pasta and chickpeas Pugliese style, with the traditional 'tria', a very tasty long pasta usually made by hand.