Chickpeas
Kabuli Chana
Grown across the black-cotton soils of central India, these large cream-coloured Kabuli chickpeas plump generously and cook to a buttery, smooth interior. Sized for the table, they hold their shape in salads and curries yet blend silky for hummus. The pantry pulse behind chhole, falafel, stews and roasted snacking.
500 g1 kg2 kg
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
500 g1 kg2 kg
- India
- Bold 11-13 mm large cream
- Whole dried, sortex-sorted
- 99%+ · max 0.5% admixture
- Max 10%
- 24+ months ambient
Also known as · Garbanzo beans · Ceci · Pois chiches · Chhole
How to use it
Soaked and simmered for chhole and chickpea curries
Blended into smooth hummus
Falafel, fritters and patties
Hearty salads, stews and minestrone
Roasted and spiced for snacking
Questions
- Is kabuli chana the same as garbanzo beans or chickpeas?
- Yes. Kabuli chana is the Indian name for the large cream chickpea sold elsewhere as the garbanzo bean, ceci or pois chiche. It is the bigger, paler cousin of the small brown desi chana.
- Do I need to soak them?
- For the best texture, soak overnight or for at least eight hours, then simmer until tender. A pinch of bicarbonate of soda in the soak speeds softening and helps skins slip for smoother hummus.
- How many chickpeas make a batch of hummus?
- Around 250 g of dried chickpeas roughly doubles when soaked and cooked, yielding enough for a generous bowl of hummus for four to six.
