Cicerchie Montemenardo.

Pulses similar to chickpeas. Great source of plant based amminoacids, they can be used in any recipe, both full grain or mashed.

Soak for 8-12 hours, discard the soaking water, then boil in non salted water for 2 to 3 hours.

Pressure cooking: a pre-soak is best, but it is possible to just cook them for 40-60 mimutes straight away.

Salt when cooked.

Cicerchie are great if used in vegetarian and vegan burgers.