Medium size nutty chickpeas cultivated around the town of Fuentesaúco in the province of Zamora.
The Fuentesaúco Chickpea is characterized by a medium to large size, with a creamy colour, its beak is curved and pronounced and its skin has an intermediate roughness. After cooking, the chickpeas remain intact, the skin is soft and smooth, the albumen very buttery and uniform, the flavour it provides on the palate being very pleasant.
Soak for 12 hours in cold water. Drain and rinse with fresh water.
COOKING TIME
Pressure cooker 30 - 35 min
Hob 130 - 150 min
Medium size nutty chickpeas cultivated around the town of Fuentesaúco in the province of Zamora.
The Fuentesaúco Chickpea is characterized by a medium to large size, with a creamy colour, its beak is curved and pronounced and its skin has an intermediate roughness. After cooking, the chickpeas remain intact, the skin is soft and smooth, the albumen very buttery and uniform, the flavour it provides on the palate being very pleasant.
Soak for 12 hours in cold water. Drain and rinse with fresh water.
COOKING TIME
Pressure cooker 30 - 35 min
Hob 130 - 150 min
| Nutrition | Per 100g |
|---|---|
| Energy | 1427 kJ/341 kcal |
| Fat | 5.5g |
| of which saturates | 0.3g |
| Carbohydrate | 44g |
| of which sugars | 5.1g |
| Protein | 20g |
| Fibre | 15.5g |
| Salt | 0.03g |
serves 5
2-3 hours
Serves 4-6
4 hours
Serves 6
3 hours 45 mins
2 people
20 - 30 mins
4 people
1 hour
2-3 people
1-2.5 hours
serves 4
1.5 hours
serves 4-6 people
2 hours
