Garbanzo, Pico Pardal (Organic)
Cicer arietinum. Tan.
This chickpea is from León, an autonomous community in north-western Spain, where chickpeas have been a staple food since Roman times. Pico Pardal is small seeded with a pronounced beak. It is aptly named; Pico Pardal translates as “Sparrow Beak.” Creamy consistency, thin skin, cooks up fast and bakes well. If given plenty of space, the bushes can become quite large and produce many small (2-bean) pods. Pico Pardal Garbanzo was recently the subject of a lawsuit in its home region. A food packer trademarked the name in 1998 and sought to restrict its usage; in 2015 the Promotional Association for Pico Pardal Garbanzo de León won the removal of the trademark because it is a traditional type that is widely grown in the region. ¡Viva las semillas! We sourced this variety from Paco Villalonga Lochridge, a Seed Savers Exchange member in Spain.
Direct sow 1” deep when soil temps have reached 45°F, ideally by early May. Garbanzo beans are frost tolerant so may be sown as early as March. Plant at 4-6” in-row spacing with 12” between rows. Leaflets contain skin irritants – wear gloves. For harvest, pull entire plants and allow to after-ripen before processing. Collect seeds from beans that are fully dry. Shell by hand or by dancing on the dry pods, winnow or screen to clean. Test for dryness with a hammer – dry beans shatter, moist beans squish.
Garbanzo beans are self-pollinating and do not need isolation for seed saving purposes.