The chickpea is a legume that is produced annually and has been adapted to Mediterranean climates. Its origin is disputed, however most specialists have stated that its appearance began in the eastern Mediterranean region, subsequently spreading rapidly to the rest of Europe, Africa, Asia and America. The diversity of the lands and cultures have given different types of chickpeas like the ones we show you below.
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Chickpea springsauco
Chickpea originating from the province of Zamora with Protected Geographical Indication. It is medium in size and has semi-rough skin. Once cooked, its skin is so thin that it is not noticeable on the palate, the grain is very creamy so it can be used in any recipe. Its color is pale yellow, confusing with a cream tone. In gastronomy it is present in stews, meats and creams, although it can be used in any recipe.
Pedrosillano chickpea
The Pedrosillano chickpea is a variety that is characterized by being small, taking the size of other varieties as a relationship . Its shape is rounded and has a pronounced peak, with smooth plant tissue and a line that divides the cotyledons in a very marked way. Its color is a strong yellow with orange hues at times. The extraordinary thing about this variety is the flavor it provides in traditional soups and stews.
milky chickpea
The white or milky chickpea has an irregular shape in its structure, it is thick, elongated and flattened on its sides. It has a very high nutritional value in protein, magnesium and iron, this characteristic makes it the favorite type of chickpea for dishes in Andalusia and Extremadura, locations where it is most frequently grown. In the market it usually has a high price because it is one of the most sought after, surpassing other types. In gastronomy, this type of chickpea is included in boiled beef or fish, also in the preparation of Humus or simply to prepare the famous Falafel.
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Mexican Chickpea
It is a chickpea with an exclusive flavor, floury texture and robust appearance. It is very light yellow in color, rounded in shape with deep grooves. It is used quite frequently in boiled dishes for the winter season and in summer it is accompanied with vegetables and salads. In gastronomy there are those who prefer it as the main ingredient to make Cecina or Chickpea Cake. Thanks to its properties, it is recommended for people who suffer from diabetes, since it is rich in slow-absorbing carbohydrates, as well as a set of important minerals.
Dare to integrate chickpeas into your recipes! The cooking times of these types of chickpeas are very similar to each other so you will not have complications. Generally, they are left to soak the night before, the next day you change the water and place them in a normal pot for approximately 1 hour and ¼ or 1 hour and ½.