Lechoso chickpea (kg)

It is the most popular chickpea because of its large size and quality. It has an elongated and thick shape with very marked grooves of white colour and a surface full of wrinkles.

When cooked, its skin is thin, smooth and creamy in consistency, and it also absorbs all the flavours of the stew very well.

The lechoso chickpea is ideal for stews and for dishes with vegetables or even for cold salads.

This chickpea contains carbohydrates of slow absorption, iron, magnesium and fibre.

Our Galician friends will know this chickpea as it is used as an ingredient in their typical dish of "garbanzos con callos".