Chickpeas are one of the earliest cultivated legumes in the world.
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Chickpeas - Legendary pulses full of goodness

Chickpeas – also known by their popular Spanish name, garbanzo beans – are versatile, storable pulses with high protein, fibre, and iron content. They are thought to have first been grown on the lands bordering Mesopotamia and the eastern Mediterranean up to 7,500 years ago and are one of the earliest cultivated legumes. Chickpeas are typically divided into two varieties based on seed size, colour, thickness, and shape of their seed coat. The Kabuli chickpea is about the size of a hazelnut, has a thin seed coat and ranges in colour from cream to light brown. Kabuli chickpea manufacturers are mainly active in the Mediterranean regions, as well as in Central and South America. Desi chickpeas are particularly popular in India and the Middle East. They tend be smaller, with angular shapes and thicker seed coats and range in colour from light tan to solid black. Desi chickpeas are normally dehulled and split to obtain dhal and may be further processed into flour. Kabuli chickpeas tend to be eaten whole.

Chickpeas – also known by their popular Spanish name, garbanzo beans – are versatile, storable pulses with high protein, fibre, and iron content.

For signature dishes, snacks and more

With their slightly nutty flavour and a firm, buttery texture, chickpeas are a versatile ingredient and especially popular in Mediterranean, Asian, and Middle Eastern dishes. Chickpeas are an ideal source of protein and can be prepared in a variety of ways for a broad range of dishes. They can be found in soups, stews, salads, vegetarian products, tomato sauces, and in well-known dishes such as hummus and falafel. They can be ground into flour for baking purposes or roasted and spiced to make a tasty snack. Ground and roasted chickpeas have also been used as caffeine-free substitute for coffee for many centuries. Aquafaba – the liquid from canned chickpeas or from cooking the beans – can be used as a flavourless and odourless egg-replacement.

Cono has been growing high-quality chickpeas for many years and has a wealth of experience and technical know-how.
In the fertile north of Argentina, the conditions for growing chickpeas are ideal.
Sustainable cultivation methods are extremely important to Cono.

Cono – trusted supplier of premier grade chickpeas used by food manufacturers worldwide

Cono has been growing high-quality chickpeas for many years and has a wealth of experience and technical know-how. We have the capacity to deliver large orders of premium chickpeas to customers around the globe.

Our specifications

Origin
 Argentina
Growing area
 Centre and north of the country
Harvest period
 October / November / December
Harmonized Systems (HS) code
 0713.20
GMO status

Non-GMO chickpea seeds. 
Typical color
 Beige to pale yellow
Calibre
 7mm / 8mm / 8.5mm / 9mm 
Below sieve*
 10% Max.
Packaging
  • Microperforated polypropylene bags x 25 kg or 50 lb.
  • Big bags x 1000 kg, 1100kg, 1150 kg, 1200 gr or 1250 kg.
Mode of use

Important note. Please read carefully.

This is a raw agricultural product. It may contain illness-causing pathogens. It has not been processed by the manufacturer to ensure its microbiological safety. The product must be subject to cooking, heat treatment or other appropriate commercial processing effective to eliminate such illness-causing pathogens before human consumption. This product is not suitable for sprouting.

This product contains Lecithin. It must not be eaten raw or undercooked.
 

* depends on type of sieve

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