While chickpeas are mostly grown in Asia, Spain is one of the European countries were they are most appreciated, with their own native chickpea species. This is the case of the blanco lechoso chickpea is a thick, rounded chickpea, with a pale and wrinkled skin. They take a long time to be cooked, so they are typically soaked in water for at least 24h in order to reduce the cooking time, and cooked on a express pot. After cooked they are soft but firm. They can be used on salads and other cold dishes, and also on stews. They are an indispensable ingredient on the Spanish cocido.

• Thick, rounded chickpea, with a pale and wrinkled skin
• They take a long time to be cooked (soak them in water for at least 24h and cook them on a express pot)
• After cooked they are soft but firm
• An indispensable ingredient on the Spanish cocido
• 500g. £0.45/100g