These chickpeas are truly the Rolls Royce of garbanzo beans. Grown in the northwestern part of Spain, in the region of Castilla y Leon, these chickpeas are smaller and have a smoother texture and richer flavor than other types. The skin is thinner too so if you’re someone who likes to peel your chickpeas, you might find you don’t even need to with this variety.
Cook these up in any of your favorite dishes that call for chickpeas. Once you’ve boiled them to tenderness, you could puree them for the best ever creamy hummus, add them to a meat and vegetable soup (aka cocido, a famous Spanish dish), or saute them with spinach as they do in Spain for a hearty vegetarian main dish. For a great snack or a fun addition to salads, we sometimes pan-fry them in olive oil until they’re golden and crisp, and then sprinkle generously with salt, plus maybe pepper, pimenton, cumin, or another spice for a bit of a kick. Yum.