Pedrosillano chickpea variety is smaller than castellano variety so it does need a shorter boiling time. Appreciated due to its butter texture and intense flavour. Richer in proteins. Origin: Guadalajara. Thin peel. They preserve their shape and peel even after cooked, making its taste so pleasant. Chickpeas are rich in proteins, carbohydrates, fibre, iron and folates.
Chickpeas*. *From organic farming.
Traces: Lupins and lupin based prod. Traces: Peanuts Traces: Nuts with shell Traces: Gluten Traces: Sesame and sesame based prod. Traces: Soy and derivatives
Soak the day before. Wash. They have to boil in previously heated water, water level has to be three fingers above. Let them boil on medium flame for aprox. 45 minutes when a pressure cooker is used or 2 hours in an ordinary pot.
Keep in a cool and dark place.
Nutritional Information (typical values per 100g)
|Energetic value||1623 kJ/388 kcal|
|Saturated fatty acids||2 g|
|Dietary fiber||15,5 g|
|Certified by||Consejo Catalán de la Producción Agraria Ecológica CCPAE|