VARIETY: Pedrosillano Chickpeas
ORIGIN: SPAIN
Dried chickpea, removed from the pod; legume originating from the Fabaceae plant family, “cicier aretinum” species. Pedrosillano chick-pea is characterized by a small, almost round grain with a small pointed tip, creamy to brown, sometimes yellowish color and slightly wrinkled skin. It is the smallest and the smoothest chick-pea, highly appreciated worldwide for its nutritional value, delicious taste and creamy, delicate texture. Pedrosillano chick-pea maintains its oval shape when cooked, its texture is fine and soft.
CALIBER: 6-7 millimeters
| SOAKING TIME OF PEDROSILLANO CHICKPEA: 10-12 hours | ||
| COOKING TIME OF PEDROSILLANO CHICKPEA | ||
| HARD WATER | SOFT WATER | |
| PRESSURE COOKER | 55 min. to 65 min. | 45 min. to 55 min. |
| POT | 3 h. to 3 h. 20 min. | 2 h. 45 min. to 3 h. |
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