Chickpeas

Chickpeas from Pakistan

Chickpeas are a cool-season pulse crop grown during the Rabi season (October-March) across Pakistan’s dryland and irrigated farming areas. Pakistan produces two distinct chickpea types: Desi and Kabuli, each with different physical characteristics, flavour profiles, and market applications. Desi chickpeas are further processed into Chana Dal (split chickpeas) at dedicated dal mills. All three forms are major export commodities from Pakistan, shipped to the Middle East, South Asia, Europe, Africa, and the Americas.

Specifications

Desi Chickpeas (Kala Chana)

• Type: Desi (small, angular, rough seed coat)

• Colour: Dark brown to reddish-brown

• Size: 6-8 mm (typical), graded by screen size

• Protein: 20-24%

• Moisture: 10-12% max

• Purity: 98-99%

• Foreign Matter: < 1%

• Damaged/Discoloured: < 2%

• Weevil Damage: < 1%

• Non-GMO

Kabuli Chickpeas (White Chana)

• Type: Kabuli (large, round, smooth seed coat)

• Colour: Cream to light beige

• Size: 7 mm, 8 mm, 9 mm, 10 mm, 12 mm+ (graded by count per ounce or screen size)

• Protein: 18-22%

• Moisture: 10-12% max

• Purity: 98-99%

• Foreign Matter: < 1%

• Damaged/Discoloured: < 2%

• Weevil Damage: < 1%

• Non-GMO

Split Chickpeas (Chana Dal)

• Type: Hulled and split Desi chickpeas

• Colour: Bright yellow

• Protein: 22-26%

• Moisture: 10-12% max

• Purity: 98-99%

• Broken/Powder: < 3%

• Oil Polished: Available (for bright yellow finish)

• Non-GMO

Three Varieties Explained

Desi (Kala Chana)
The most widely grown chickpea type in Pakistan. Small, angular seeds with a rough, dark brown seed coat and a strong, earthy, nutty flavour. Desi chickpeas are the raw material for Chana Dal and besan (chickpea flour). They are used whole in traditional South Asian cooking (curries, chaat, sprouts) and processed into dal and flour for a vast range of food products.

Kabuli (White Chana)
Larger, rounder seeds with a smooth, cream-coloured seed coat and a milder, buttery flavour. Kabuli chickpeas are the internationally recognized “garbanzo bean” used in hummus, salads, stews, and canned chickpea products. Larger sizes (10 mm+) command premium prices. Kabuli chickpeas are the dominant type in Middle Eastern, Mediterranean, European, and North American markets.

Split (Chana Dal)
Produced by dehulling and splitting Desi chickpeas at dal mills. The hull is removed to reveal the bright yellow interior, which is then split into two halves. Chana Dal has a sweeter, nuttier flavour than whole Desi and cooks faster. It is a staple pulse in South Asian cuisine (dal, soups, snacks) and the raw material for besan (gram flour) used in pakora, bhaji, ladoo, and countless other dishes.

Industrial Uses

• Hummus production: Kabuli chickpeas are the primary raw material for hummus, the world’s fastest-growing dip and spread category. Large food manufacturers across the Middle East, Europe, and North America consume significant volumes of Kabuli chickpeas for hummus production

• Canned chickpeas: Kabuli chickpeas are soaked, cooked, and canned for retail and food service. Canned chickpeas are a convenience food staple in Western supermarkets

• Dal and pulse cooking: Chana Dal is a staple protein source cooked as dal in South Asian households and restaurants. Whole Desi chickpeas are used in curries, chaat, and sprouted preparations

• Besan (gram flour) production: Chana Dal is milled into besan (gram flour), one of the most important pulse flours in South Asian cuisine. Used in pakora, bhaji, ladoo, barfi, sev, and as a binding and coating agent

• Snack food manufacturing: Roasted chickpeas (whole Desi and Kabuli), fried chana dal, and chickpea-based extruded snacks are growing snack categories globally

• Plant-based protein: Chickpea protein isolate and concentrate are extracted for use in plant-based meat alternatives, protein bars, protein powders, and vegan food products

• Bakery and gluten-free: Chickpea flour is used in gluten-free baking, flatbreads, socca, farinata, and gluten-free pasta

• Animal feed: Off-grade chickpeas and chickpea hulls are used as protein and fibre ingredients in animal and poultry feed

Quality Assurance

Each lot includes a Certificate of Quality reporting protein, moisture, purity, foreign matter, damaged grains, weevil damage, size grading, aflatoxin, and non-GMO status. Phytosanitary certification, fumigation certificate, health certificate, and SGS/Intertek inspection can be arranged. Pre-shipment samples are provided for buyer approval.