Chickpea from Alta Anoia

The chickpea of Alta Anoia has become an emblem of local agriculture that supplies the markets of Sant Sadurní and throughout the region. We are talking about a legume with small grain, extremely thin skin and creamy texture, virtues that give it faster cooking and a digestibility that professional chefs and families value a lot. Farmers cultivate these ancient varieties in plateau fields, where the thermal amplitude ensures the slow ripening of the grain and concentrates very characteristic sweet nuances.

The history of chickpea takes us to the farmhouses that, for generations, have sown it taking advantage of the limestone soils of Alta Anoia. For decades, the legume was reserved for self-consumption, until gastronomic demand and the commitment to the zero-kilometer product boosted its commercialization again. Today it is sold in small sacks identified with the name of the region and can often be found cooked at gastronomic fairs, in tapa format or as a base for traditional spoon stews.

In recent years, renowned chefs have incorporated chickpeas into creative proposals: salads with scalded vegetables, soft hummus or accompanying pieces of blue fish from the coast. This versatility and the fact that it can be purchased directly from cooperatives or weekly markets make chickpeas one of the star products that visitors take as a gastronomic souvenir of the area.

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