Small Pedrosillano chickpeas
Pedrosillano chickpeas, also known as pico de pardal, are distinguished by their small size, almost spherical shape, yellow-orange colour and short pointed tip.
This product is sold by the kilogram.
How to cook them
Use them in cocidos, stews, salads and other pulse-based recipes. As dried chickpeas, soaking and cooking times should be adjusted to the method used and the texture you want.
About La Huerta de Ana Mary
In Fresno de la Vega, in the province of León, farming and vegetable growing are part of a tradition connected to the Vega del Esla that goes back generations. La Huerta de Ana Mary continues this family activity, with more than three generations linked to working the land.
The vegetables are grown on plots in Fresno de la Vega, drawing on the farming experience of the area and adapting the work to the cycles and seasons of each crop.
Harvesting is organised around orders to reduce storage time and keep the journey from the fields to the customer as short as possible, helping the produce arrive fresh and in good condition.
Frequently asked questions
What size is it?
It is a small, almost spherical chickpea.
How is it sold?
This product is sold by the kilogram.
What recipes can it be used for?
Cocidos, stews, salads and other pulse-based dishes.
Price per kg
