Chickpea is one of the oldest legumes. Chickpea is an excellent source of amino acids and is, therefore, a precious and very nutritious food. The 'Pascià' variety is a wide variety in Sicily that has medium-sized seeds that remain whole after cooking. It has a very characteristic taste: the flavour of the 'chickpeas of the past'. Excellent as a soup or as a side dish, as well as as a sauce for pasta.