Milky Chickpea

The milky white chickpea is irregularly shaped, thick, elongated, and flat on the sides. It is yellowish-white in color. It is primarily cultivated in the regions of Andalusia and Extremadura. Its excellent quality, nutritional value, and intense flavor make it highly prized by consumers. It is notable for its high protein content (over 70%), as well as its magnesium and iron content.

Combining chickpeas with grains (rice, couscous, etc.) improves the quality of their protein. These chickpeas can be used with vegetables, meat, fish, or simply boiled and seasoned with a good olive oil and a few drops of a good aromatic vinegar. We also highly recommend them for making hummus or falafel.

Cooking time: Soak the chickpeas overnight. The next day, change the water and boil them for 1 hour and 30 minutes. The cooking time is calculated using traditional methods (not a pressure cooker) and mineral water.

Spain