Chickpeas, also known as Garbanzo Beans, are a widely consumed legume rich in protein, fiber, and essential vitamins and minerals. They are a staple in Mediterranean, Middle Eastern, and Indian cuisines and come in two main varieties: Kabuli (light-colored, larger beans) and Desi (smaller, darker beans).
Most Demanded By:
❖ Restaurants
❖ Homes
❖ Supermarkets
❖ Health
Food Stores
❖ Caterers
❖ Food
Processing Companies
Uses:
Cooking:
Used in a variety of
dishes like curries, soups, and stews, particularly in Indian dishes like Chana Masala.
Salads:
Cooked chickpeas are
often added to salads for extra protein and texture.
Hummus:
Ground chickpeas are
blended with tahini, olive oil, and
garlic to make hummus, a popular dip.
Snacking:
Roasted chickpeas are
seasoned and eaten as a healthy snack.
Baking:
Chickpea flour (also
known as Besan or Gram Flour) is used in
gluten-free baking, making bread, pancakes, and snacks like Pakoras.
Falafel:
Ground chickpeas are
used to make Falafel,
a fried ball or patty
popular in Middle Eastern cuisine.
Pasta:
Chickpeas are used to
make gluten-free pasta alternatives.
