Chickpeas are legumes of the papilionaceae family, which must be consumed after cooking, since the product is not digestible raw due to the presence of anti-digestive factors that are destroyed by heat. The chickpeas are harvested in the summer months for winter consumption, then to be soaked and cooked.


Additional information


The harvesting season is in the summer in the months between June and August depending on the climatic conditions;

Best month

All the year;

Nutritional properties

Chickpeas contain protein, calcium, phosphorus, potassium, sodium, magnesium and iron. They are rich in fiber, essential in the regulation of intestinal functions, and contribute to the control of glucose and cholesterol levels in the blood;


100 kcal per 100 g of product;

How to store

Store the chickpeas in a cool and dry place and consume by the expiry date shown on the package;

Main cooking methods

Once soaked for 8-24 hours, the chickpeas are boiled in boiling salted water for about 3 hours. Cooking must take place over low heat and covered pot. To calculate the amount of water needed, put the chickpeas in the pot and add until all four fingers are covered. When it comes to the boil, add salt and flavor it with sage and rosemary. Also add a tablespoon of oil;

Doses per person

100 g of cooked chickpeas;


The doses per person refer to the product already cooked. Calculate half for the dry product; cleaning by hand is recommended.