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The chickpea is one of the oldest legumes grown by humans and it comes from some south-eastern areas of Turkey, from which it later spread among the ancient Egyptians, Hebrews, Greeks and in the Roman Empire. Called the “meat” of the poor, they are rich in carbohydrates and proteins.
Chickpeas are grown and harvested on the farm according to organic principles, in rotation with the other cereals we grow on the farm.

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