Store Brand Kabuli Chana, 7 Lb

Store Brand Kabuli Chana 7 Lb: White Chickpeas for Chole, Chaat and Hummus
From Punjabi chole bhature to Mumbai street chaat, white chickpeas are a pantry workhorse in South Asian cooking. Store Brand Kabuli Chana, sold under SubziCart.com's store label, comes in a generous 7 lb bag for families, meal preppers and anyone who cooks chana in big batches. Starting from dried chickpeas lets you control the salt, spice and texture of every dish.

Product Features
• 7 lb bulk bag of dried kabuli chana (white chickpeas)
• Large, cream-colored chickpeas that hold their shape after pressure cooking
• Suitable for curries, salads, snacks and dips
• Bulk size for weekly meal prep, parties and festival cooking
• Everyday pantry staple under the Store Brand label

Nutritional Information
Chickpeas generally provide plant protein, dietary fiber and complex carbohydrates, which is why they feature in so many vegetarian meals. Exact serving-size nutrition is listed on the packaging.

Cooking Suggestions and Serving Ideas
• Pindi or Punjabi chole: soak overnight, pressure cook with a tea bag for deep color, and simmer in an onion-tomato masala. Serve with bhature, kulcha or jeera rice.
• Chana chaat: toss boiled chickpeas with onion, tomato, chaat masala, tamarind chutney and sev.
• Sundal: temper boiled chickpeas with mustard seeds, curry leaves and grated coconut, a popular Navratri offering in Tamil Nadu.
• Hummus and salads: blend with tahini, garlic and lemon, or add to grain bowls and wraps.
• Roasted chana snack: bake or air fry cooked chickpeas with chili powder and salt until crunchy.

Frequently Asked Questions
Q: How long should I soak kabuli chana?
A: Soak the chickpeas for 8 hours or overnight in plenty of water, since they roughly double in size. Drain and rinse before cooking.
Q: How many whistles does it take to cook soaked chickpeas?
A: Usually 4 to 6 whistles, or about 15 to 20 minutes on medium heat after the first whistle, depending on your cooker and how soft you like them.
Q: Can I cook a large batch and freeze it?
A: Yes. Cool the cooked chickpeas, portion them into freezer bags or containers, and use them within a few months for quick curries and salads. Keep the dry chickpeas sealed in a cool, dry place.