Description
Chickpeas (Cicer arietinum) are versatile, protein-packed legumes cultivated for centuries across India, Africa, and the Americas. They come in two main varieties: Kabuli chickpeas, which are large and light-colored, and Desi chickpeas, which are smaller and darker. These legumes are rich in fiber, iron, phosphorus, and folic acid, supporting digestive health and overall nutrition.
Chickpeas are widely used in global cuisines, forming the base of popular dishes like hummus, falafel, and curries. They can be boiled, roasted, or ground into flour, making them ideal for soups, stews, salads, and baked goods. Their mild, nutty flavor pairs well with a variety of seasonings, making them a favorite in vegetarian and vegan diets.
Beyond food applications, chickpeas contribute to sustainable agriculture by fixing nitrogen in the soil, improving crop rotation and soil health. They are also used in industrial food processing, including snack production and gluten-free baking
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