Kabuli Chickpea

What Is Kabuli Chickpea?

Kabuli chickpea is a large-grained, light cream-beige colored, thin-skinned type of chickpea (Cicer arietinum). It is the most commonly sold table chickpea type in the world and in Turkey; it differs from the small, dark and angular “desi” chickpea in grain size and color.

Its large, plump grain gives a soft-creamy interior and a smooth skin when boiled. This structure makes it ideal for hummus, salad, chickpea dishes and roasted chickpea (leblebi) production.

Nutritional Value of Kabuli Chickpea

As dried chickpeas, kabuli chickpea contains approximately 360 kcal energy per 100 grams, high protein and fiber along with some fat; it is rich in folate, iron and magnesium. Values are approximate, based on a similar chickpea profile.

What Are the Benefits of Kabuli Chickpea?

With its high plant protein and fiber content, kabuli chickpea can be considered a valuable part of a balanced, plant-forward diet.

This information is general; kabuli chickpea is a food, not a substitute for medical treatment.

How to Choose Kabuli Chickpea?

Good kabuli chickpea has grains that are large, plump, light cream-colored, dry and free of insect damage. Shriveled, heavily broken and dusty samples are not preferred.

• Grains should be large, plump and light cream-colored
• Should be dry and free of insect damage
• Shriveled grains and high breakage ratio should be low

How to Store Kabuli Chickpea?

Dry kabuli chickpea is stored for a long time in a sealed jar, in a cool and dry place. Since very old chickpeas take longer to cook, consuming them within a reasonable time is important for ease of cooking.

Using Kabuli Chickpea in the Kitchen

Kabuli chickpea is mostly boiled and used in hummus, chickpea dishes (chickpea pilaf, chickpea stew with meat), salads and soups; it is also roasted for leblebi and snacks. Its large grain gives a smooth paste in hummus.

How Is Kabuli Chickpea Cooked?

Kabuli chickpea is soaked overnight in plenty of water, drained and boiled in fresh water until soft; a pinch of baking soda can be added to the soaking water for a smoother skin. Once soft, it is used in hummus and dishes.

Frequently Asked Questions

What is the difference between kabuli chickpea and desi chickpea?

Kabuli chickpea is large, light-colored and thin-skinned; desi chickpea is smaller, darker and angular. Kabuli is mostly preferred for hummus and table use.

Why is kabuli chickpea soaked?

Soaking allows the large grains to cook more evenly and quickly and makes them easier to digest; this is why it is left in water the night before.

Which chickpea is used for hummus?

Generally large, light-colored kabuli chickpea is used; its plump grain gives a smooth, creamy hummus when boiled and mashed.