Called "cese" in Provence and cultivated for a long time on the restanques, it is used in the composition of typical recipes such as panisse, socca, cade, without forgetting the Pois Chiche des Rameaux, present on the Provencal tables of Easter.
The seeds are kneaded with olive oil and shallots until a smooth purée is obtained, seasoned with mustard and a drizzle of lemon juice. For this original recipe, the aix&terra factory puts the accent on chilli pepper. Added in the poichade, it lightly colours the chickpea cream and gives it a unique taste, smooth in the mouth with a very subtle spicy finish.
For this original recipe, we put the emphasis on chilli pepper. Added in the poichade, it lightly colours the chickpea cream and gives it a unique taste, smooth in the mouth with a very subtle spicy finish.
To replace the mayonnaise of mimosa eggs, accompany a white fish (cod back, sea bream). It is also delicious on toast as an aperitif, served with a Château Saint-Roseline PDO Côtes-de-Provence rosé.
Organic* chickpea grown in Provence (56% chickpea, water), olive oil, shallot; lemon juice, garlic, salt.
*Ingredients from organic farming.
Keep in a cool place after use.