Description:
Kabuli Chana, like other pulses, grow in pods on small, bushy plants. They thrive in cold climates and are cultivated extensively in the cool, dry Indo-Gangetic plains of India.
How to select:
Kabuli Chana are small, hard, creamy white with a thick skin which often comes away during soaking and cooking. On their own, chickpeas have little aroma or taste, but when cooked with flavours and spices, they take on a nutty, creamy flavour.
Use:
Kabuli Chana need to be soaked for at least 8 hours after which they nearly double in size. They are thoroughly boiled before use in curries, salads, rice, pulaos and chutneys. Kabuli Chana are cooked to a creamy consistency with several spices to make the popular "chole", which is served with "bhature" (huge round puffs of bread that are fried until golden). Kabuli Chana are used widely in Mediterranean cookery where they are crushed with garlic, oil and sesame seed paste to make a dip called "Humus", or added to soups, salads and stews.
How to store:
Store dried Kabuli Chana in an airtight container in a cool, dry and dark place where they will keep for up to 12 months. If you purchase Kabuli Chana at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times. Cooked Kabuli Chana will keep fresh in the refrigerator for about three days if placed in a covered container.
Health benefits:
Kabuli Chana are an excellent source of molybdenum and manganese. They are also a very good source of folate and a good source of protein, dietary fiber, copper, phosphorous and iron.
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