gabulhi ½ cup
Excellent source of plant-based protein and dietary fiber, containing approximately 15g protein and 12g fiber per cooked cup. Rich in minerals including iron, manganese, and phosphorus, with moderate amounts of folate and polyphenol antioxidants.
About
Gabulhi (also spelled gabuli or garbuli) refers to a variety of chickpea (Cicer arietinum) cultivated primarily in the Middle East and South Asia. The name derives from Kabul, Afghanistan, reflecting historical trade routes and cultivation centers. These chickpeas are distinctly larger and rounder than their desi cousins, with a cream to golden color and smooth skin. The flavor is mild and slightly nutty, with a firm yet creamy texture when cooked. Gabulhi chickpeas are prized for their uniform size and ability to absorb flavors while maintaining structural integrity during extended cooking.
Culinary Uses
Gabulhi chickpeas are central to Middle Eastern, Indian, and Mediterranean cuisines. They are the primary legume in hummus, falafel, and chana masala, and feature prominently in curries, stews, and salads across the Indian subcontinent. The chickpeas are often boiled or pressure-cooked until tender, then incorporated into composed dishes or mashed into pastes. Their larger size and uniform appearance make them ideal for visible applications in pilafs and grain bowls. In Turkish and Levantine cooking, gabulhi chickpeas are roasted as snacks or simmered in aromatic broths with spices and vegetables.