Kabuli chickpea

Kabuli Chickpea is a variety of chickpea characterized by its large, rounded, and light cream-colored seeds. It is the most commonly used type of chickpea in international cuisine, especially in Mediterranean, Middle Eastern, and Indian cooking. Its texture becomes soft and creamy after cooking, making it an ideal ingredient for preparations such as hummus, salads, stews, and soups.

The Kabuli chickpea originates primarily from the eastern Mediterranean area and North Africa, although today it is widely cultivated in countries such as India, Turkey, and Mexico. This variety differs from the desi chickpea, which is smaller, darker in color, and has a rougher surface.

In terms of its properties, the Kabuli chickpea is an excellent source of plant-based protein, dietary fiber, B vitamins, and minerals such as iron, magnesium, and zinc. Furthermore, it is low in fat and provides sustained energy, making it a nutritious ingredient recommended for balanced diets.

Synonyms and names in Spanish from Latin America: depending on the region, the Kabuli chickpea may also be called simply garbanzo (chickpea), but in some places it is known as chícharo (Mexico), algarroba (Argentina, although this term can cause confusion as it also refers to the carob, another legume), or haba de garbanzo. In general, "garbanzo" is the predominant term for this variety in the culinary sphere.