Chickpeas

Main Varieties of Chickpeas

1. Kabuli Chickpeas
   • Appearance: Large, round, beige-colored seeds with a smooth coat.
   • Flavor & Texture: Mild flavor, softer texture when cooked.
   • Common Uses: Used in salads, hummus, and stews.
   • Origin: Mediterranean region, widely grown in India, Turkey, and Australia.
     
     
2. Desi Chickpeas
   • Appearance: Smaller, darker seeds with a rough coat; colors vary from brown, black, to greenish.
   • Flavor & Texture: Earthier flavor, firmer texture.
   • Common Uses: Ground into chickpea flour (besan), used in Indian dishes like chana masala.
   • Origin: Mainly grown in India, Ethiopia, Mexico, and Iran.
3. Black Chickpeas (Kala Chana)
   
   
   • Appearance: Smaller, dark brown or black seeds with a rough surface.
   • Flavor & Texture: Strong, nutty flavor; firm texture.
   • Common Uses: Popular in Indian cuisine, often used in curries and snacks.
   • Origin: Mainly India and Pakistan.
     
     
4. Green Chickpeas
   • Appearance: Fresh green seeds, harvested before drying.
   • Flavor & Texture: Sweet and tender, eaten fresh or dried.
   • Common Uses: Eaten fresh like peas or dried for cooking.
   • Origin: Various regions; less common commercially.

Additional Notes

• Chickpeas are classified botanically into two types mainly based on seed size and color: Kabuli (large, light-colored) and Desi (small, dark-colored).
• They are drought-resistant and adapt well to arid climates, making them important in crop rotations and sustainable agriculture.
• Chickpeas are rich in protein, fiber, vitamins, and minerals, making them a key source of nutrition globally.