Chickpeas, also known as garbanzo beans, have a history dating back approximately 75,000 years when they were first cultivated in Mesopotamia. India stands out as a major player in chickpea production, accounting for approximately 70% of global chickpea production in 2019.
Chickpeas are available in two main varieties: Desi and Kabuli. They can be classified based on factors such as shape, thickness, and size. Moreover, chickpeas also vary in terms of thickness and colour, ranging from light tan to dark black. Kabuli chickpeas, on the other hand, are characterized by their cream or white colour.
It serves as a key ingredient in popular dishes such as hummus. Additionally, when soaked, coarsely ground, and combined with herbs and spices, chickpeas are used to create delicious falafel patties that are fried to perfection.
In Indian cuisine, chickpeas hold significant importance and are used in various preparations. They are commonly found in salads, soups, stews, and curries. One popular dish that features chickpeas is chana masala, a flavourful and aromatic curry. Chickpeas are also used in other food products that incorporate Channa (chickpeas) as an ingredient.
