Chickpea is a highly nutritious pulse and places third in the importance list of the food legumes that are cultivated throughout the world.
It contains 25% proteins, which is the maximum provided by any pulse and 60% carbohydrates.
There are mainly two types of chickpeas produced:
- Desi Chickpeas– These are split peas and are relatively smaller in size having a thicker seed coat. They appear dark brown in color and they can be used and served in many ways.
- Kabuli Chickpeas – Kabuli Chickpeas have a whitish-cream color and are relatively bigger in size having a thinner seed coat. They are generally used in soups /salads or as flour.
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