Castellano large chickpeas are one of Spain’s favourite ingredients. They’re popularly used in hearty winter dishes. Some of the most famous include espinacas con garbanzos – a spinach & chickpea stew from Andalusia – and cocido Madrileño – a rib-sticking feast from Madrid where chickpeas are slow-cooked with chunks of chorizo, pork belly and potatoes.
For best results, soak the chickpeas in cold water for at least 12 hours before cooking. Drain and cover with cold water, then simmer for approximately 2 hours until tender. Try the large chickpeas in salads as well as stews. Toss cool chickpeas with parsley, olive oil, lemon juice and a little fresh red chilli for a satisfying side dish with a kick.
Castellano garbanzos are a variety of large chickpeas found across southern Spain. These large chickpeas are grown by Gredos Alimentaria, a family farm in Avila just north of Madrid. Avila is in the Autonomous Community of Castilla y Leon, a region is famed for its vegetables. Gredos Alimentaria hand harvest all their chickpeas and beans to ensure the highest quality.
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