The chefs from Cocinandos* presented the results of two studies using the chickpea from León to create sauces and prepare dishes. Juanjo Pérez, one of its chefs, admitted that he suffered from Covid in March, an illness that they respect but hope can be overcome soon. “We are optimists, we don’t stop working”. The proof is in the pudding. 

Juanjo Pérez and Yolanda León (Cocinandos*, León) had to take part at this year’s San Sebastian Gastronomika. They had to take part on the day of the congress which dealt with Covid (which Pérez suffered first hand in March) and the day on which the National Chickpea Championship was held, as chickpeas are one of the ingredients they work with and admire.

Both chefs, a couple both in the kitchen and out of it, described how the illness suffered by the chef affected them, how they dealt with and continue to deal with the situation in the sector with respect and fear, and how they now view the future with scepticism, after the shutdown decreed in León. “The summer went very well on our terrace, and we were able to take back all the workers from the ERTE furlough scheme, but now we will have to put them back into it”, they explained.

They were able to move forward voluntarily, “we never lost that”, because they opted to do home deliveries. “Home deliveries allowed us to move, forward, but only with the two of us working”. Talking only about this business format, they stressed that they “took great care with the packaging because otherwise it doesn't make sense”. 

Chickpeas from León

In the culinary field, Pérez and León presented the results of two studies they undertook using the chickpea from León as the main ingredient. One was a sauce, like a soy sauce but with chickpeas, which they developed with Biomar, a biotechnology company based in León that specialises in R&D; the other was the culinary possibilities of Aquafaba, the liquid that comes from cooking chickpeas which can then be beaten. 

They developed the latter together with the University of León “to certify the emulsifying power of chickpeas”. Once tested, they demonstrated that they could whip it in the same way as an egg white, “so it opens up a world to us to be able to work without eggs in recipes where we would normally use them. Perfect for people who are egg-intolerant”, they explained.