Kabuli Chickpeas are nutritional powerhouses loaded with fibre, protein and nutrients. Kabuli’s are known for their large size, creamy colour and smooth coat. Ours come from Lionel and Melody Ector who run a farm and processing facility in the chickpea belt of southwestern Saskatchewan. When soaked and boiled, these dried pulses cook up tastier and creamier than their cousins from a can.
To cook, soak the beans in clean water for 12-24 hours. Rinse well and cover with cold water. Bring to a boil and cook for 60 minutes or until chickpeas are soft and creamy.