This chickpea is distinguished by its small size, intense, buttery flavor, and thin skin. Even after cooking, it perfectly retains its shape. The grain is round with a small, pointed beak, slightly wrinkled, and has an intense cream-orange color.
Pedrosillanos chickpeas are the most commonly grown variety in Spain, named after the town of Pedrosillo el Ralo in the province of Salamanca. The Pedrosillo Chickpea Regulatory Authority oversees the entire production process: they provide the ideal seeds, limit the cultivation areas, ensure traceability, and control the product’s quality up to packaging to guarantee and maintain the excellence of these outstanding chickpeas.
Preparation: soak for about 12 hours and cook for 30 minutes
