Organic Pedrosillano Chickpea
Of the varieties of chickpeas grown in Spain, the Pedrosillano chickpea is one of the most appreciated, although in the past it did not have the same value due to its small size. As many of you may know, this chickpea is considerably smaller than the Castellano chickpea and any other.
The chickpea has other highly valued characteristics; one of them is that it has a very thin skin and after cooking, it does not 'peel' like the others, making it more pleasant to taste.
The chickpea is a very energetic, nutritious, and balanced legume that stands out for its high content of vitamins, proteins, and minerals. It is also rich in starch and lipids (unsaturated fatty acids and cholesterol-free). It is also a good source of fiber and calories.
Properties of Chickpeas
The chickpea is one of the most consumed legumes worldwide and one of the most complete, healthy, and nutrient-rich foods that exist.
An essential legume in traditional stews, the chickpea stands out as a notable source of slow-absorbing carbohydrates, which produce a gradual assimilation of glucose.
This prevents imbalances in sugar levels and generates constant energy.
It is very high in protein, but at the same time, very low in saturated fats and rich in fiber, which helps regulate cholesterol. Combining chickpeas with cereals (rice, couscous…) increases the quality of their proteins.
Its richness in fiber improves intestinal transit and contributes to making the absorption of carbohydrates even slower.
The chickpea contains many minerals, especially phosphorus, iron, and magnesium, and is particularly rich in vitamins B1, B6, and folic acid.
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