Bring home the rich, nutty flavor of Shan Kabuli Chana, also known as white chickpeas or garbanzo beans. These high-quality chickpeas are a versatile ingredient in many traditional Indian recipes, such as Chole or Chana Masala, and are also used in global cuisines like Middle Eastern hummus and falafel. Shan Kabuli Chana delivers wholesome nutrition, rich in protein and fiber, making it ideal for creating delicious and healthy meals.
Key Features:
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High in Protein and Fiber: A rich source of plant-based protein and fiber, Kabuli Chana supports digestive health and provides long-lasting energy, making it a perfect choice for vegetarians and vegans.
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Versatile Ingredient: Perfect for Indian dishes like Chole and Chana Masala, and international favorites like hummus, salads, soups, and stews.
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Nutty Flavor and Creamy Texture: Once cooked, these chickpeas have a nutty taste and creamy texture, ideal for hearty curries and smooth dips.
Cultural Significance:
Kabuli Chana is an essential part of North Indian cuisine, especially in dishes like Chole, a spiced chickpea curry served with bhature (fried bread) or rice. This dish, commonly known as Chole Bhature, is a popular street food and family favorite across India. Chickpeas are also enjoyed in various Middle Eastern, Mediterranean, and global dishes, reflecting their versatility and universal appeal.
Cooking Tips:
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Chole Masala: Soak Kabuli Chana overnight and cook with onions, tomatoes, and spices like cumin, coriander, and garam masala to make a flavorful curry. Serve with rice or naan for a classic Indian meal.
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Hummus: Blend cooked chickpeas with tahini, olive oil, garlic, and lemon juice to create a smooth and creamy hummus, perfect as a dip or spread.
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Salads & Stews: Add cooked chickpeas to salads, soups, or stews for a nutritious, protein-packed addition.
Whether you’re making traditional Indian curries or experimenting with global recipes, Shan Kabuli Chana offers the ideal combination of taste, texture, and nutrition, making it a must-have ingredient for every kitchen.
