WHAT IS Chickpea?

Chickpea or chickpea (Cicer arietinum) is a legume and belongs to the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean, and sometimes known as Egyptian pea, ceci, cece or chana, or Kabuli Chana.
Chickpea grows into one seed pod containing two or three peas.

SOURCE OF

CHICKPEA

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Chickpeas are grown in the Indian subcontinent, Australia, Mediterranean, western Asia, the Palouse region, and the Great Plains.
India is the world leader in chickpea (Bengal gram) production.
Other key producers are Australia, Pakistan, Turkey, Burma, Ethiopia, Sudan and Iran.

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GENERAL USES

Hummus is the Arabic word for chickpeas, it’s normally cooked and finely ground and made into a paste and mixed with tahini (sesame seed paste)

Snack

Chickpeas are roasted, spiced and then consumed as a snack.

Popular Delicacy

Falafel (Tameiah) is a popular delicacy prepared by frying balls of chickpeas paste and used as sandwich filling.

Curries

Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian subcontinent.

Salads

Boiled chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine).

Preparing Sweets

In the Philippines, chickpeas are preserved and made into syrup and used in preparing sweets and desserts such as halo-halo.

Protein Source

Chickpeas serve as an energy and protein source as well as an animal feed.

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