Chickpeas
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Kabuli 8mm
About 8-10 mm in diameter and usually pale yellow in color. Kabuli types are widely used in salads, vegetable, soups and stews and have a slightly different taste than green peas. Garbanzo are found often in Indian and Mediterranean dishes. They are high in fat content and are a good source of calcium, the B Vitamins, protein and iron.
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Kabuli 9mm
About 8-10 mm in diameter and usually pale yellow in color. Kabuli types are widely used in salads, vegetable, soups and stews and have a slightly different taste than green peas. Garbanzo are found often in Indian and Mediterranean dishes. They are high in fat content and are a good source of calcium, the B Vitamins, protein and iron.
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Kabuli 10mm
About 8-10 mm in diameter and usually pale yellow in color. Kabuli types are widely used in salads, vegetable, soups and stews and have a slightly different taste than green peas. Garbanzo are found often in Indian and Mediterranean dishes. They are high in fat content and are a good source of calcium, the B Vitamins, protein and iron.
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Desi Chickpeas
Desi Chickpeas (Cicer arietinum) Kala Chana, Bengal Gram, Gram, Chana, Desi Chickpeas are a light to dark brown colour. They are in the 6 to 7mm range, with a thick seed coat. The Desi Chickpeas produced are split in half to make Chana Dahl, this split form are ground into flour called Besan.
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Split Desi
Split Desi Chickpea (Bengal Gram, Yellow Gram, and Gram) Known as Chana Dahl is made from Desi Chickpeas which are peeled and cut in half.