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The pedrosillano chickpea is smaller in size than the Castilian chickpea, so it cooks in less time. Appreciated for its buttery and intense flavor. Richer in proteins. Origin: Guadalajara. Thin skin. After cooking, they keep their shape and skin without peeling, which makes them pleasant to taste. Chickpeas are rich in proteins, carbohydrates, fiber, iron and folates. Use: Soak them the day before. Wash them. Put to boil water with the already hot water covered by about three fingers of water. Let them boil over medium heat for about 45 minutes in a pressure cooker or 2 hours in a casserole. Conservation: Store in a cool, dark place.