Kabuli Chana (White Chickpeas)
Kabuli chana are the large, pale chickpeas behind chole, hummus and falafel. Soaked overnight and simmered soft, they turn creamy inside with a satisfying bite.
Buy Kabuli Chana
Kabuli Chana in Indian languages
| Language | Name | Pronounced |
|---|---|---|
| English | White chickpeas / garbanzo | white chickpeas |
| Hindi | काबुली चना / सफ़ेद चना | Kabuli / safed chana |
| Tamil | கொண்டைக்கடலை | Kondaikadalai |
| Telugu | శనగలు | Senagalu |
| Kannada | ಕಾಬೂಲಿ ಕಡಲೆ | Kabuli kadale |
| Malayalam | വെള്ള കടല | Vella kadala |
| Marathi | काबुली चणा | Kabuli chana |
| Bengali | কাবুলি ছোলা | Kabuli chola |
| Gujarati | કાબુલી ચણા | Kabuli chana |
| Punjabi | ਛੋਲੇ | Chole |
How to cook it
- Soak
- 8 hours or overnight (essential)
- Pressure cooker
- 5–6 whistles (typical)
- Water ratio
- 1 cup chana : 3 cups water
- Stovetop
- Open pot 1.5–2 hours after soaking
A pinch of baking soda in the soak softens skins; add salt after they're tender.
Nutrition per 100 g
| sugar | 11 g |
|---|---|
| energy | 364 Kcal |
| protein | 19 g |
| carbohydrate | 61 g |
Indicative values for the dry pulse; cooking changes them.
Storage
Keep dry and airtight; whole chickpeas keep well for up to a year.
Common questions
- How long should I soak kabuli chana?
- At least 8 hours or overnight. They roughly double in size and cook far more evenly.
- What is kabuli chana in English?
- White chickpeas, also called garbanzo beans.
- Can I cook chickpeas without soaking?
- It's possible in a pressure cooker but takes much longer and cooks unevenly — soaking is strongly recommended.