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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.As long as they're stored properly (in a cool, dark place), dried chickpeas last indefinitely and are therefore excellent for long-term food storage.