Chickpeas were originally domesticated in South-Eastern Turkey more than 5000 years ago, and today there are two different types of chickpeas.
The Kabuli type possesses white flowers and large (200-680mg) and smooth beige coloured seeds and are usually more robust. It is mainly grown in the Mediterranean region, South America, and in Southeast Asia.
In our dishes we use exclusively Kabuli chickpeas, as they have been proven to be more suitable for hummus and cooking, whereas Desi chickpeas are better suited for manufacturing chickpea flour, for example. No significant differences have been found in the nutritional values between the two types.