The pedrosillano chickpea is a variety of chickpea (Cicer arietinum) small in size,​ the name comes from the origin of its production had its historical epicenter in the municipality of Pedrosillo el Ralo , in the region of La Armuña, Spain.

Small-sized chickpeas from Pedrosillanos are known for being tastier, finer and with a more "al dente" texture than other chickpeas. Rosara prepare their organic pulses always with raw material of national origin (Spain) and in a very artisan way and you can tell: very tender, you can't feel the skin, the flavour is natural and clear to legume and only to legume. Once you have tasted Rosara pulses you will not want any others.

Vegetables made without additives, they only add water and spring salt from the Pyrenees, from Salinas de Oro (Navarre), with organic certification.

These great tasting chickpeas are amazingly versatile, use them to make hummus or falafel, or just put together a simple chickpea salad, a soup or a tasty curry.

Rosara chickpeas are very tender, empty the container carefully and add to the cooking at the end without stirring too much. As the broth is so natural, you can use it to add to your stews. To empty the contents more easily, you can heat the unopened container a little in a warm water bath.

Ingredients: Pedrosillanos chickpeas (from organic farming), Pyrenees salt, water

Conservas Artesanas Rosara is located in the heart of the Navarrese riverside, in the north of Spain. Here, on the banks of the river Ebro, the best fruits and vegetables of the orchard grow, thanks to the favourable climate, the fertile land and the good work of its people.

Since its foundation in 1986, Rosara's main objective has been to offer quality food products. Some of Rosara's dishes are prepared following the traditional recipes of their ancestors and others are born in our kitchen, the result of innovation. Naturally, their dishes, sauces, creams, mousses, etc. do not contain any additives that could spoil the good taste of their gastronomy.