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Bulk Kabuli Chickpeas – Raw | 7mm
Introducing our premium Raw Kabuli Chickpeas, a versatile and nutrition-packed ingredient that brings wholesome goodness and culinary creativity to the forefront!
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Transform these chickpeas into the base of creamy hummus, add a wholesome protein boost to salads and grain bowls or enhance the heartiness of soups, stews and curries. Create veggie burger patties or roast the chickpeas themselves for a tasty and crunchy snack! Did we mention that chickpeas are superstars of nutrition? This ingredient is abundant in essential nutrients such as folate, iron, and magnesium, plant-based protein and dietary fiber! It is suitable for vegetarian and vegan diets. Our Raw Kabuli Chickpeas are available in bulk quantities and in various chickpea sizes: – 7 mm – 7/8 mm (Mixed) – 8 mm – 9 mm Request for a quote now to get started!
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If what you need is a Retail-Ready Pulses solution, this is for you!
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Product Data
| Scientific Name | Cicer arietinum L |
|---|---|
| Origin Countries | India, Myanmar, Russia, Australia |
| Pack Size | 22.68 kg |
| Product Shelf Life | 24 months from packaging date. |
| Product Use | Canned and packaged food, soups and stews, rice and grains |
| Shipping / Storage | Store at room temperature. (25 ºC – < 60% HR). |
Production & Sourcing
Harvesting: When the chickpea pods reach maturity, they are carefully harvested from the plants. This can be done by hand or using mechanical equipment, depending on the scale of cultivation.
Drying: After harvesting, the chickpea pods are often dried to reduce their moisture content. This helps prevent spoilage during storage.
Shelling: The dried chickpea pods are then shelled to remove the seeds. This can be done manually or using machinery to separate the seeds from the pods.
Cleaning: The separated chickpea seeds are cleaned to remove any dirt, debris, or foreign particles. This ensures that only clean seeds move forward in the process.
Applications
- Canned and Packaged Foods
- Salad Mixes
- Side Dishes
- Dried Snack
- Snacks – Savory
- Plant-Based Protein Products
- Bars and Cereals
- Ethnic and Regional Cusines
- Gluten-Free Flour Blend
- Soups and Stews
- Rice and Grain Dishes
- Frozen Meals
- Vegan Cooking
- Vegetarian Cooking
- Private Label
Functionality
- Plant-Based Protein
- Dietary Fiber Enrichment
- Complex Carbohydrates
- Vitamin B Boost
- Essential Minerals
- Nutrients
Benefits
Raw Kabuli chickpeas have a mild and nutty flavor with a slightly earthy undertone. The flavor is relatively subtle, making them versatile for use in various dishes.
Raw Kabuli chickpeas have a firm and dense texture. When cooked, they become tender while maintaining a slight bite, making them suitable for a range of recipes.
Kabuli chickpeas are known for their large size and creamy beige color. Their light color adds an appealing visual element to dishes.
Raw Kabuli chickpeas are a nutritious legume. They are a good source of plant-based protein, dietary fiber, iron, zinc, magnesium, and B vitamins. They also provide complex carbohydrates and have a relatively low glycemic index.
Raw Kabuli chickpeas have moderate moisture content. When cooked, they absorb water and can be used to create a binding effect in various dishes like patties and fritters.
Raw Kabuli chickpeas have a mild aroma that becomes more pronounced when cooked. Their nutty scent contributes to the overall flavor profile of dishes.
Raw Kabuli chickpeas offer a balanced nutritional profile, providing protein, carbohydrates, and dietary fiber. Their mild flavor and firm texture contribute to a harmonious balance of tastes and consistencies in different recipes.
The creamy beige color of Kabuli chickpeas provides a contrast when combined with other ingredients in dishes. This contrast enhances the visual appeal of the final presentation.
Kabuli chickpeas are commonly used in various cuisines around the world. They are a staple in Middle Eastern and Mediterranean dishes, including hummus and falafel. They also have cultural significance in Indian cuisine.
Kabuli chickpeas are suitable for various dietary preferences and restrictions. They provide plant-based protein, making them a valuable option for vegetarians and vegans. However, individuals with certain digestive conditions may need to consider proper soaking and cooking methods to minimize potential discomfort.
Uses in manufacturing
In food manufacturing, raw Kabuli chickpeas are used as a versatile ingredient in various products to enhance taste, texture, and nutritional value. Here are some common applications:
Raw Kabuli chickpeas are used in canned products like ready-to-eat meals, soups, and stews, providing protein and texture.
Roasted or seasoned raw Kabuli chickpeas are popular as a healthier snack option. They can be coated with various flavors to create crispy and flavorful snacks.
Raw Kabuli chickpeas can be added to pre-packaged salads to increase protein content and provide a satisfying texture.
Chickpeas are used as a key ingredient in plant-based protein products like meat substitutes, veggie burgers, and protein bars.
Dried chickpea snacks can be made by dehydrating raw Kabuli chickpeas, resulting in a crunchy and nutritious snack.
Chickpea ingredients can be used in the formulation of cereals and snack bars, contributing to both texture and nutritional content.
Kabuli chickpeas are used in diverse cuisines worldwide. They are a staple in Middle Eastern, Mediterranean, and Indian dishes, such as hummus, falafel, and curries.
Kabuli chickpeas can be milled into chickpea flour (besan), which is used in gluten-free baking, sauces, and batters.
Chickpeas can be part of culinary blends used in manufacturing pre-packaged mixes for soups, stews, and rice dishes.
Chickpeas can be included in frozen meal options, adding both nutritional value and texture to dishes like curries and casseroles.
Main producing countries and Harvest time
The main producing countries of chickpeas include India, Myanmar, Russia, Australia and Ethiopia. Chickpeas are harvested around 2.5 to 6 months after sowing.
In many regions, chickpeas are planted in the spring and grow throughout the summer months. They typically reach maturity and are ready for harvest around late August to September.