Chickpeas!
Highly praised for their culinary versatility, nutritional value, storing potential and long shelf life, chickpeas are widespread around the globe. Known as garbanzo beans in some parts of the world, these shelled hazelnut looking, nutty and creamy tasting legumes are perhaps one of the most plentiful staples in European, Arabic, Mexican, North American and western Asian cuisines.
Soaking: 1-2 hr, Cooking: 30 min
From £2/Kg
Found in most supermarkets,
 ChickpeasHighly prized for their culinary versatility, nutritional value and storing potential, they are widespread around the globe. They are also known as garbanzo beans in some parts of the world. These shelled hazelnut looking, nutty and creamy tasting legumes are perhaps one of the most plentiful staple in European, Arabic, Mexican, North American and western Asian cuisines. |  Deshi chickpeasOf the three main types of chickpeas, i.e., Desi, Bambai and Kabuli, Desi has small, darker seeds and a rough coat. Grown mainly in India, Ethiopia, Mexico and Iran. The other names include Bengal gram or kala chana which means black chickpea or chola boot. |
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 kabuli ChickpeasThese are lightly-coloured, larger, and with a smoother coat in comparison with the Desi and Bambai chickpeas. They are mainly grown in in Southeast Asia, Mediterranea, and in South America. It is believed that this variety of Chickpeas originally came from Kabul, Afghanistan and, hence the name Kabuli. |  Bambai chickpeasBambai chickpeas are also dark but slightly larger than desi. |