Chickpeas, Moisture : 12% Max for Cooking

Kabuli chana, also known as chickpeas, is a popular ingredient used in the preparation of the famous Punjabi dish “chhole bhature” in India. This legume is used in both whole and flour form and is rich in both soluble and insoluble dietary fiber, making it an ideal choice for a healthy diet. Chickpeas are primarily grown on moderately heavy soil in the state of Madhya Pradesh, with the season starting in February. India is one of the top producers of chickpeas globally, with the leading exporters and suppliers primarily located in Madhya Pradesh due to their higher production and better quality. Other major producers of chickpeas include Australia, Turkey, Myanmar, Mexico, and Canada. The growing demand for high-quality chickpeas from India is expected to continue to rise.
Chickpeas are an excellent source of zinc, folate, protein, and dietary fiber, making them a healthy food choice. They are also low in fat, with most of their fat content being polyunsaturated. Chickpeas are known by various names such as Bengal gram, dalia, and kabuli chana, and are used in a variety of dishes such as vegetables, salads, soups, sweets, and condiments. In the Middle East, chickpeas are widely consumed in the form of the popular dish known as hummus. The fiber in chickpeas helps to reduce blood cholesterol levels, making them potentially beneficial for those with diabetes. Chickpeas are also a good source of folic acid, fiber, and manganese.