Pulses 5 min read

Types of chickpeas: pedrosillano, castellano, lechoso and other Spanish types

Chickpeas are not all the same. Spain has small, rounded commercial types, larger pale types and medium-sized grains with different seed coats and textures. Those differences affect soaking, cooking, creaminess and the way the chickpea works in a dish.

Names such as pedrosillano, castellano and lechoso appear frequently in Spanish shops and recipes, but they are sometimes used loosely. It helps to understand what they describe and not confuse a commercial type with a protected geographical indication.

Choosing chickpeas should not come down to 'bigger is better'. A small chickpea can be excellent in a stew or salad, while a large one may be particularly creamy. Variety, crop freshness and cooking behaviour matter more than size alone.

Pedrosillano: small and usually fine-skinned

Pedrosillano chickpeas are small, fairly rounded and cream-coloured. They are one of the best-known Spanish types and are often valued for a relatively fine skin and pleasant texture when properly cooked.

Their small size can support even hydration, although they still benefit from soaking for most traditional preparations. Cooking time should be checked rather than fixed rigidly because a fresh lot may soften faster than one stored for a long period.

They work well in stews, salads and dishes where the chickpea should remain whole but tender. Small size is not a sign of inferior quality.

Castellano: a versatile medium-to-large type

Castellano chickpeas are generally medium to large, more angular and visibly ridged. The type is widespread and associated with several Spanish growing areas.

The protected Garbanzo de Fuentesaúco PGI belongs to this traditional family and its specification includes defined product characteristics, including a range for the weight of one hundred dry chickpeas. This shows that size can be part of a specification without becoming a universal quality score.

Castellano chickpeas are highly versatile in stews, soups, side dishes and purées. Exact texture still depends on cultivar, crop and cooking.

Lechoso: large, pale and creamy

Lechoso chickpeas are large, pale and usually strongly ridged. The name refers to their milky-white appearance, not to the presence of dairy.

The Garbanzo de Escacena PGI protects a local ecotype and registered varieties of the Lechoso commercial type within its geographical area. Its official specification describes a buttery interior and a soft skin that remains close to the grain.

It is a useful example of the difference between type and protected origin: lechoso chickpeas can be grown elsewhere, but only compliant product from the protected area can use the PGI name.

Other local types and names

Spain also has local ecotypes and regional names beyond the three most familiar categories. Some remain strongly linked to particular areas, while others have been incorporated into registered varieties.

A commercial name does not always identify one single botanical variety. Pulse markets often group seeds with similar appearance, size and cooking traits under the same type.

For a more meaningful comparison, look for variety, origin and producer information as well as the broad commercial name.

How size and storage affect soaking

A larger chickpea has a longer distance for water to reach the centre, but size is not the only factor. Age of the seed and storage conditions can be even more important.

Recently harvested chickpeas generally hydrate and soften more readily than lots that have aged under unfavourable heat and humidity. Hard-to-cook defects can substantially increase cooking time.

That is why fixed charts are only guides. Adequate soaking, suitable water and checking the actual lot during cooking are more reliable.

Are large chickpeas better?

No. Size can be characteristic of a valued variety, but it cannot rank quality on its own.

Large grains can be visually impressive and very creamy. Small grains can have delicate skins, hydrate evenly and perform extremely well in salads and stews.

Culinary quality also depends on intact grains, lack of defects, storage, hydration, flavour and final texture. Buying only by calibre ignores most of those factors.

Choosing chickpeas for a dish

For salads you normally want a chickpea that stays intact. For hummus the priority is a very soft, creamy interior. In a long stew, the grain should become tender without collapsing before the rest of the dish is ready.

Pedrosillano, castellano and lechoso can each work in several of these roles when technique is adjusted. The boundaries are not absolute.

When trying a new type, cook it separately the first time. You will quickly learn how it behaves with your water, soaking method and cookware.

What to check on the pack

Look for the food name, origin, best-before date and, when available, variety or commercial type. Transparent packaging also lets you inspect uniformity, broken grains and obvious defects.

If a chickpea carries a PGI, check the full protected name and its official identification. That signals compliance with a product specification and control system rather than a decorative geographical reference.

Online product pages should add useful producer and origin context while still respecting the information on the legal package.

Bottom line

Pedrosillano, castellano and lechoso chickpeas differ in size, appearance and typical cooking behaviour. None is universally superior.

Choose according to the texture you want, then consider type, origin and freshness of the lot. Well-stored chickpeas cooked appropriately usually matter more than simply chasing the largest grain.