Pedrosillano chickpeas
Pedrosillano chickpea is a small and rounded chickpea. It has a buttery texture and intense flavor. Once cooked, it retains its shape perfectly, so it can be used in all types of cooked and salads.
DESCRIPTION
ORIGIN Salamanca
CHARACTERISTICS
Rich source of slow-absorbing proteins and carbohydrates
They contain group B vitamins, folic acid and vitamin E.
They provide minerals such as calcium, iron, magnesium, zinc, potassium and phosphorus
High fiber content (soluble and insoluble) that favors intestinal transit
ELABORATION Hydrate in cold water for at least 8 hours, before cooking. They absorb large amounts of water, and can double in size. Cook for 35-50 minutes (pressure cooker) or for 1-1.5 hours (conventional pot). They can also be used uncooked to make chickpea flour or hydrated to make falafel and/or burgers.
ALLERGENS may contain traces of cereals with gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid varieties) and derived products.
CONSERVATION Preserve the pedrosillanos chickpeas in a cool, dry and dark place.