Not all meat alternatives are made in a lab—some have been growing naturally for centuries. Our favorite? Cicerchie, a forgotten legume that’s been cultivated in Italy since Roman times.
Sometimes described as wild or primitive chickpeas, these mighty legumes are packed with protein, iron, calcium, and vitamins. No wonder they were once called “the meat of peasants”—back when meat was a luxury. Turns out, the future of plant protein might just come from the past.
“Every fan of cicerchia has a story of discovery. Mine stretches back a couple of years ago when I visited the organic Bio Alberti Farm, which sat on 1,200 acres of rolling hills near the tiny village of Poggio Aquilone in Umbria,” wrote the Los Angeles Times.
Cicerchie have a naturally sweet, rustic flavor with earthy notes. To quote chef April Bloomfield: “I fell in love with them instantly. Once they’re cooked, they taste like a pea crossed with a chickpea. Even though they’re dry, they have a certain freshness.”
HOW TO PREPARE
Simply soak overnight, then simmer with a sprig of rosemary for 1.5–2 hours, until soft. Use them in soups, stews, pasta, or purées—or just pile them onto crusty bread with a drizzle of Frantoio Gaudenzi Umbrian EVOO. More on how to cook Cicerchie on the Gusti blog.