Aix & Terra Organic Pepper Poichichade

Chickpea is a legume native to the Mediterranean regions. 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 Chickpea from Rameaux, present on the Provençal tables at Easter. The seeds are kneaded with olive oil and shallots until a creamy purée is obtained, seasoned with mustard and a squeeze of lemon juice.

Chickpeas*(56% chickpeas, water), olive oil*, shallot*, lemon juice*, garlic*, mustard*(water, mustard seeds*, vinegar*, salt), chilli*(1.1%) , salt. *Ingredients from organic farming

To replace the deviled egg mayonnaise accompany a white fish (cod fillet sea bream). It is also delicious on toast as an aperitif served with a Château Saint-Roseline AOP Côtes-de-Provence rosé.

100g

France