Chickpeas (also known as Garbanzo beans) are one of the oldest cultivated pulses in the world. They are valued for their nutty taste, high protein content, and versatility in culinary applications. Chickpeas are grown in multiple varieties, with Kabuli and Desi being the most popular types.
| Type | Description |
|---|---|
| Kabuli | Large, cream-colored, thin-skinned chickpeas, commonly used in Mediterranean cuisine. |
| Desi | Smaller, darker chickpeas with thicker seed coats, commonly grown in India and South Asia. |
| Item | Packing | Quantity |
|---|---|---|
| Whole Chickpeas | 25/50kg Jute/PP Bags | 20–24 MT per 20' FCL |
| Split Chickpeas | 25/50kg Jute/PP Bags | 20–24 MT per 20' FCL |
Chickpeas are rich in protein and dietary fiber, making them an excellent choice for vegetarians and vegans. They support heart health, help regulate blood sugar, and aid in digestion. Chickpeas are commonly used in hummus, curries, soups, and salads.
Chickpeas are believed to have originated in the Middle East around 7,500 years ago. Today, India is the largest producer of chickpeas, contributing to over 70% of the world's production. They are a staple in many diets across the Mediterranean, Middle Eastern, and South Asian regions.