A unique take on the traditional chickpea/garbanzo bean, this rare legume originated in Puglia. It has a much smaller shape than classic chickpea and is wrinkled and irregular. It is very tasty, rich in fiber (three times the amount present in a common chickpea), and rich in iron, so much so that in the past it was recommended for pregnant women. This chickpea is a variety that is very resistant to adversity and it is never watered or affected by cold or drought. It is sown in late October and the harvest is done in July. They have a thin black skin while their inside is white-yellow and dyes the cooking water an intense black color.