Chana, commonly known as chickpeas, is a versatile legume that serves as a cornerstone in various culinary traditions across the globe. With a rich source of protein, fiber, and numerous essential nutrients, chickpeas offer not only health benefits but also an incredible range of culinary applications. Whether you're preparing hearty stews, light salads, or delicious fried snacks like falafel, chickpeas remain a go-to ingredient in both home cooking and industrial food production. Packed with flavor, they can be quickly cooked or soaked, making them an efficient choice for busy kitchens. Our chickpeas are sourced from reliable producers and are available in bulk, ensuring quality and freshness for all your business needs. We cater to food manufacturers, restaurants, and grocery stores that seek premium-grade legumes to elevate their menu offerings. Explore the endless possibilities with our chickpeas today!
Key Features
| Features | Description |
|---|---|
| Versatility | Ideal for salads, stews, falafel, and more. |
| Nutritional Value | High in protein and fiber, contributing to a healthy diet. |
| Cooking Options | Can be boiled, pressure cooked, or sous vide cooked. |
| Preparation Time | Soaked chickpeas significantly reduce cooking time. |
| Cultural Relevance | Widely used in South Asian cuisine as gram flour or besan. |
| Attributes | Description |
|---|---|
| Type | Dried Chickpeas |
| Cooking Time (Unsoaked) | 1-2 hours |
| Cooking Time (Soaked) | Approximately 30 minutes less |
| Shelf Life | Up to 2 years when stored in a cool, dry place |
| Origin | Sourced from reputable producers, ensuring quality and freshness |
| Packaging | Available in bulk or retail packaging options |
Key Words
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Country Of Origin: India
Chickpeas are usually rapidly boiled for 10 minutes and then simmered for longer. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked or sous vide cooked at 90 °C (194 °F).
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or socca, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and is used frequently in South Asian cuisine.
We provides all types of seeds and grains.
