Kabuli Channa, also known as White Chickpeas or Garbanzo Beans, represents a premium variety of chickpeas characterized by large, creamy-white legumes with a smooth surface. These legumes exhibit a nutty flavor and a soft, creamy texture when cooked, making them a versatile ingredient in Indian, Middle Eastern, and Mediterranean cuisines. With a high nutritional profile featuring protein, dietary fiber, and complex carbohydrates, Kabuli Channa is also rich in essential minerals such as iron, calcium, magnesium, and vitamins including folate and Vitamin B6. Naturally low in fat, cholesterol-free, and gluten-free, this pulse supports muscle building, tissue repair, digestion, blood sugar control, and cardiovascular health. Ideal for dishes like Chole, Hummus, Falafel, salads, and curries, Kabuli Channa should be soaked for 6–8 hours prior to cooking to improve digestibility and reduce cooking time. Proper storage in airtight containers maintains freshness and extends shelf life. This product is ideal for businesses seeking high-quality pulses that combine nutritional benefits with culinary flexibility.
Key Features
| Features | Description |
|---|---|
| Type | Kabuli Channa (White Chickpeas) |
| Appearance | Large, creamy-white, round legumes with a smooth surface |
| Taste & Texture | Nutty flavor with soft, creamy texture when cooked |
| Nutritional Highlights | High in protein, dietary fiber, complex carbohydrates, iron, calcium, magnesium, folate, Vitamin B6 |
| Health Benefits | Supports muscle building, tissue repair, digestion, blood sugar control, heart health |
| Culinary Uses | Used in Chole, Hummus, Falafel, Salads, Curries, rice dishes, soups, and snacks |
| Preparation Tip | Soak for 6-8 hours before cooking to reduce time and enhance digestibility |
| Storage | Store in airtight container in a cool, dry place; refrigerate cooked product |
| Dietary Attributes | Cholesterol-free, gluten-free, low fat |
| Geographical Usage | Widely used in Indian, Middle Eastern, Mediterranean cuisines |
| Attributes | Description |
|---|---|
| Scientific Name | Cicer arietinum |
| Grade | Kabuli Grade A |
| Color | Creamy white |
| Size | Large, uniform size |
| Moisture Content | < 12% |
| Packaging Options | Bulk sacks, 25kg jute bags, customized packaging available |
| Shelf Life | 12 months when stored properly |
| Country of Origin | India |
| Storage Conditions | Cool, dry, airtight containers |
| Cooking Preparation | Soaking recommended for 6-8 hours before boiling |
*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.
Kabuli Channa should be soaked for 6 to 8 hours or overnight prior to boiling which reduces cooking time and improves digestibility.
Kabuli Channa should be stored in airtight containers in a cool and dry place to maintain freshness and ensure its shelf life of up to 12 months.
Kabuli Channa is highly versatile and widely used not only in Indian dishes like Chole, but also in Middle Eastern recipes such as Hummus and Mediterranean dishes like Falafel.
Yes, Kabuli Channa is naturally gluten-free, low in fat, and cholesterol-free, making it suitable for gluten-intolerant individuals and heart-healthy diets.
Kabuli Channa is available in bulk packaging such as 25kg jute bags, bulk sacks, and can be customized per buyer requirements.
Country Of Origin: India
Kabuli Channa (White Chickpeas) Description
Kabuli Channa, also known as White Chickpeas or Garbanzo Beans, is a large, creamy-white legume known for its nutty flavor and smooth texture. It is a highly nutritious pulse widely used in Indian, Middle Eastern, and Mediterranean cuisines.
Round, beige-colored legumes with a smooth surface
Soft and creamy when cooked
Nutritional Value (per 100g, approx.):
High in protein, dietary fiber, and complex carbohydrates
Rich in iron, calcium, magnesium, folate, and Vitamin B6
Naturally low in fat, cholesterol-free, and gluten-free
Health Benefits:
Supports muscle building and tissue repair
Aids digestion and promotes fullness, helping in weight management
Helps control blood sugar levels
Supports heart health and improves iron levels in the body
Culinary Uses:
Commonly used in dishes like Chole, Hummus, Falafel, Chickpea Salad, and Curries
Boiled and added to rice, soups, and chaats
Can be roasted for a healthy, crunchy snack
Cooking Tip:
Soak for 6–8 hours or overnight before boiling to reduce cooking time and enhance digestibility.
Storage:
Store in an airtight container in a cool, dry place. Once cooked, refrigerate and consume within 2–3 days.
