This Spanish cultivar of green lentil is big and shiny, with a slight brownish tint. It is a good candidate to the ‘Queen of the lentils’ title: not only it cooks well with different types of water, it is also very nutritious and flavourful!
This is a small chickpea, very round and with a very thin skin that doesn’t come off when cooked, so it always looks amazing in any recipe, cold or hot. And if that wasn’t enough, its taste equals its beauty.
It is white, it is tender, it is delicious. And very healthy too, with a high nutritive value and rich in proteins. It is more than clear why in Spain it has become the favourite of many spoons, and many forks too.
This green lentil is a treasure to be discovered; its speckled green shade should become a staple in all kitchen cupboards: a source of fibre, cooks fast and has a creamy texture without breaking down.
This pulse has been an amazing discovery: without a skin it is more tender and easier to digest. It also cooks in the blink of an eye. A perfect option to get kids used to pulses and a great alternative for those who don’t digest them well. Excellent to bulk up soups and innovate in the kitchen.
This chickpea has a very distinctive appearance: big, slightly oval and a wrinkled exterior even before it is soaked. An exterior that is an indication of what is coming once cooked: a surprisingly creamy texture and a delicious taste.
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