Disponemos de todo tipo de legumbres de máxima calidad.
Legumes (pulses) are the seeds of leguminous plants which are left in their pods on the plant until they dry. They are then picked and shelled.
The cultivation and consumption of pulses in the Mediterranean can be traced back to the origins of farming. In ancient times, pulses were crushed and eaten in the form of bread, boiled with other vegetables and dressed with a little olive oil, or made into soups and purées. Because of their great nutritional value, high protein content, accessibility and shelf-life, they have generally been considered the poor man’s meat.
The essential role played by pulses in the diet of the different Mediterranean peoples through the ages, has left a deep mark on Spanish cuisine, where an enormous variety of soups and stews containing pulses can be found in every corner of the country. The most popular pulses in Spain today are chickpeas, lentils and beans.