Chickpea from Anoia
Smaller than the common chickpea and smooth-skinned, the cigronet of Anoia has a delicate taste and a unctuous texture. The awareness of the farmers of the region has made it possible to recover their cultivation, based on manual techniques.
The Anoia chickpeas has two active ingredients that make it stand out from the rest of the chickpea varieties: the first, its fine peel, which promotes a friendlier digestion. The second, its texture, not at all floury, allows it not to melt during cooking.
Anoia chickpeas plants grow between March and July, and flowering occurs in June. During August the plant ripens and dries, at which time the pods are harvested manually, one by one. Once harvested, the seeds are separated from the pods with a cane and ventilated to separate the chickpeas from the rest of the pods. Finally, they are chosen manually to finish the drying process.
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Producte Singular - Xarxa de Productes de la Terra - Diputació de Barcelona
Legumes
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
Anoia chickpeas is a local specialty that for many generations has passed from parents to children, achieving a perfect adaptation to the environment and exceptional gastronomic qualities. Association of producers and producers of the Anoia chickpeas: http://www.cigronet.cat/
Attributes and nutritional properties
Its energy value derives from the significant presence of carbohydrates in the form of starch. It can not only be considered a hydrocarbonate but also a protein food: its richness in essential amino acids means that it can become a magnificent protein source of plant origin if combined with cereals or vegetables.
The most prominent minerals it contains are calcium and iron, but its magnesium and phosphorus content is also important. Vitamins of group B are also very abundant; the amount of lipids is practically nil and they have no cholesterol.
