Common types of chickpeas and how they're used.

The Two Main Types of Chickpeas

While all chickpeas are similar in many ways, there are two main types that are commonly found in the market: Kabuli and Desi.

Kabuli chickpeas:

Kabuli chickpeas, most common in the U.S., are larger in size compared to Desi chickpeas and have a creamier color with a smooth outer coat. They are predominantly grown in countries like Afghanistan, India, Pakistan, and other parts of the Middle East. Kabuli chickpeas have a milder flavor and a tender texture, making them ideal for various dishes.

Due to their mild taste and creamy texture, Kabuli chickpeas are frequently used in salads, soups, stews, and as a key ingredient in popular dishes like hummus and falafel. They can also be roasted and seasoned as a healthy snack option.

Kabuli chickpeas are rich in dietary fiber, protein, vitamins (such as vitamin B6), minerals (including iron and magnesium), and antioxidants. They offer numerous health benefits, including improved digestion, weight management, heart health support, and blood sugar regulation.

Desi chickpeas:

Desi chickpeas are smaller in size compared to Kabuli chickpeas and have a darker color with a rough outer coat. They are primarily grown in countries like India, Ethiopia, Mexico, and Iran. Desi chickpeas have a more robust flavor with a slightly grainy texture.

Desi chickpeas are commonly used in traditional Indian and Ethiopian cuisines. They are often found in dishes like chana masala, curries, and various regional stews. Desi chickpeas can also be ground into flour to make popular dishes like gram flour pancakes (besan chilla) and gram flour fritters (pakoras).

Desi chickpeas are also packed with dietary fiber, protein, vitamins (such as folate), minerals (including iron and manganese), and antioxidants. They offer similar health benefits as Kabuli chickpeas, aiding in digestion.

Chickpea flour: What it is and how it’s used

Chickpea flour is a gluten-free alternative to wheat flour, making it suitable for individuals with gluten sensitivities or those following a gluten-free diet. It is made by grinding dried chickpeas into a fine powder. The result is a golden yellow flour with a slightly nutty flavor.

Uses of chickpea flour

Culinary delights: Chickpea flour serves as a key ingredient in various traditional dishes worldwide. In Indian cuisine, it is used to make popular snacks such as pakoras and sev, as well as savory pancakes called cheela. In Mediterranean cuisine, chickpea flour forms the base for dishes like socca (a type of pancake) and panelle (fried chickpea fritters). It can also be used as a thickener in soups, sauces, and gravies.

Gluten-free baking: Due to its gluten-free nature, chickpea flour is an excellent substitute for wheat flour in baking. It can be used to make bread, muffins, cakes, and cookies. However, it is important to note that chickpea flour has a denser texture and a stronger flavor, so it is often combined with other gluten-free flours for optimal results.

Vegan and vegetarian protein source: Chickpea flour is rich in plant-based protein, making it an ideal ingredient for vegans and vegetarians. It can be used to create protein-rich dishes such as falafel, veggie burgers, and vegan omelettes. Chickpea flour can also be added to smoothies or used as a protein boost in energy bars.

Face mask ingredient: Chickpea flour can also be used as a natural ingredient in homemade face masks. Its exfoliating properties help to remove dead skin cells and unclog pores, while its antibacterial properties can help reduce acne breakouts.

Conclusion

Whether you’re putting it on your face or in your mouth, chickpeas are an ingredient worth discovering, if you haven’t already.