❄️ Isothermal cooler FREE on orders over 35€.| FREE SHIPPING for orders over 75€ (Mainland Spain) | ⚠️ Fresh products shipments ONLY to Spain and Portugal Mainland and Balearic Islands ⚠️

Restaurant: +34 987598497

Factory/Shop: 987598513 - +34 639931437

2,75 €

Chickpea pedrosillano

Small and rounded, it is characterized by strong cotyledons and pointed beaks. It is the smallest of all varieties and one of the most appreciated for its creaminess and intense taste.

Net content: 1 kg.

<> Made by Legumbres El Peregrino 16, S.L.


Receive your order between Tuesday, 18 June and Thursday, 20 June

Sold out
Sold out

Receive your order between Tuesday, 18 June and Thursday, 20 June

Pedrosillano chickpeas: Discover their flavor and how to enjoy them

Pedrosillano chickpeas are a variety of chickpea native to the area of Pedrosillo el Ralo, in Salamanca, Spain. They are known for their soft texture and unmistakable flavor and are characterized by their medium-large size, rounded shape and thin, smooth skin. This makes them one of the main ingredients in many traditional Spanish dishes.

They are an important source of protein, fiber and complex carbohydrates, which makes them a nutritious and healthy food. 

Tips and recipes

Pedrosillanos chickpeas are highly appreciated for their creamy texture and mild, delicate flavor. They are ideal for the preparation of stews, casseroles, salads, hummus, etc. They are a fundamental ingredient in dishes such as stew, but can also be used in salads, hummus and many other dishes. 

To cook pedrosillanos chickpeas, it is advisable to soak them for at least 8 hours before cooking. This helps to soften them and reduce cooking time. After soaking, they should be rinsed and placed in a pot with cold water and salt, and cooked over medium heat for 1-2 hours, until tender.

It is important to choose quality pedrosillanos chickpeas, which have been grown and processed in an artisanal and traditional way. The chickpeas must be fresh and in good condition, without signs of humidity, insects or deterioration.

Embutidos Ezequiel