Kabuli Chickpeas

DESCRIPTION

Kabuli chana is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige-coloured bean with a diameter of less than a centimetre. It looks kind of like a wrinkled hazelnut. Its nutty and creamy flavour, firm texture and minimal fat make it a versatile ingredient.

Chickpeas – also known by their popular Spanish name, garbanzo beans – are versatile, storable pulses with high protein, fibre, and iron content. They are thought to have first been grown on the lands bordering Mesopotamia and the eastern Mediterranean up to 7,500 years ago and are one of the earliest cultivated legumes. Chickpeas are typically divided into two varieties based on seed size, colour, thickness, and shape of their seed coat. The Kabuli chickpea is about the size of a hazelnut, has a thin seed coat and ranges in colour from cream to light brown. Kabuli chickpea manufacturers are mainly active in the Mediterranean regions, as well as in Central and South America. Desi chickpeas are particularly popular in India and the Middle East. They tend be smaller, with angular shapes and thicker seed coats and range in colour from light tan to solid black. Desi chickpeas are normally dehulled and split to obtain dhal and may be further processed into flour. Kabuli chickpeas tend to be eaten whole.

Kabuli Chickpeas are nutritional powerhouses loaded with fibre, protein and nutrients. Kabuli’s are known for their large size, creamy colour and smooth coat. When soaked and boiled, these dried pulses cook up tastier and creamier than their cousins from a can.

To cook, soak the beans in clean water for 12-24 hours. Rinse well and cover with cold water. Bring to a boil and cook for 60 minutes or until chickpeas are soft and creamy.

Our Kabuli Chickpeas are perfect for salads, curries, and the creamiest hummus ever.

To keep our products at their best, store in a sealed container in a cool, dark place.