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The pedrosillano chickpea

Pedrosillo el Ralo, La Armuña, Salamanca

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The pedrosillano chickpea

Food and drink · Pedrosillo el Ralo, La Armuña, Salamanca

The pedrosillano chickpea, with about 371 seeds per 100 grams, has an almost spherical shape, rounder than that of the Castilian chickpea, and a yellowish-orange colour once cooked. It owes its name to the fact that the epicentre of its production is in Pedrosillo el Ralo, in the Salamancan comarca of La Armuña, whose climate and soils give it singular properties; it is harvested in July and dried slowly until autumn, which, together with its small size, shortens its cooking time compared with other Spanish chickpeas. It owed much of its fame to its use as food for muleteers, and today it is marketed under the Garbanzo de Pedrosillo Guarantee Mark; together with the comarca's lentil, it is the characteristic pulse of these lands, and its recognition as a protected geographical indication is still pending.

Photo: Tamorlan (CC BY 3.0)

What to see and do in Pedrosillo el Ralo