Afghan Chickpeas are large, pale kabuli-type chickpeas with a firm bite and a nutty, faintly buttery flavour. Cooked properly they stay whole and creamy in the middle rather than collapsing into mush, and they are noticeably bigger than the small brown desi chana used for chana dal. They come from chickpea-growing regions of Afghanistan and are sold dried rather than canned, so you control the salt and the final texture. Dried chickpeas also swell to roughly double their weight, which is why a 1kg bag goes a long way. How to use them They belong in shorwa and other Afghan and Persian soups, in ash with noodles and herbs, in korma and in chickpea and lamb stews, and they are cooked into rice pilafs where they hold their shape. Boil and blend them for hummus, or soak and grind them raw for falafel. Roast them for a crunchy snack, toss them into salads, or grind them into flour for pakora batter and savoury breads. Technique tip: soak overnight in plenty of cold water and add salt only after they have softened, since salting early keeps the skins tough. Details Ingredients: Dried chickpeas Botanical name: Cicer arietinum Sizes: 200g, 400g, 1kg Storage: Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. Also known as Kabuli Chana, Kabuli Chickpeas, Afghan Chickpeas, Garbanzo Beans, Ceci Beans, Chana, Nakhod, نخود (Dari and Persian), حمص (Arabic), چنا (Urdu), छोला (Hindi), Nohut (Turkish), Pois chiches (French), Garbanzos (Spanish), Kichererbsen (German)
