chickpeas (conventional, 100gm)


100gm = ½ cup

  • first grown in Australia as a commercial crop in Goondiwindi during the early 1970’s.
  • Have a mild nutty flavour and keep their round shape when cooked.
  • excellent for:

– dips, stews and salads,

– work well with curry flavours

– main ingredient in Hummus

– suitable for soups.

To cook,

-soak overnight in water.

– Add 1 cup of peas to 3-4 cups of water

– bring to the boil for 2-3 mins,

– reduce heat, cover & simmer for 2 hours or until soft


  • There are two groups of Chickpea
  • Desi- have small angular seeds weighing about 120 mg, are wrinkled at the beak and range in colour from brown, light brown, fawn, yellow, orange, black or green. They are normally dehulled and split to obtain dhal and are favoured in India.
  • Kabuli have large, rounder seeds, weighing about 400mg. They are white to cream coloured and are almost exclusively used whole. They are preferred through the Mediterranean region.

Nutritional Information

Chickpeas are a very good source of

  • carbohydrates and proteins, which altogether constitute about 80% of the total dry seed weight.
  • Carbohydrates- Starch, is the principal carbohydrate component, it varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties.
  • Total seed carbohydrates vary from 52-71%.
  • protein content of chickpea varieties ranges from 16-24%.
  • Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
  • amino acid composition,. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility
  • Are richer in phosphorus and calcium than other pulses