Chickpeas

Description

1. How it is grown and harvested: Pulses have been grown in Uzbekistan for centuries and are a key part of the national cuisine. Today the country is a significant exporter of pulses, especially mung beans and beans, thanks to its long, hot growing season, irrigated fields and the possibility of growing a second crop after the wheat harvest. Chickpeas (nokhat) are a traditional crop of Uzbekistan, grown on rain-fed and irrigated fields in the foothill and steppe regions. The plants tolerate heat and drought well and enrich the soil with nitrogen. In summer, when the pods are dry and the seeds are hard, the crop is harvested, threshed and dried naturally to safe storage moisture. Uzbek chickpeas are known for their large size, light beige colour and thin skin, and they cook to a soft, creamy texture while keeping their shape.

2. Processing and packaging details: The chickpeas are cleaned to remove soil, stones, chaff and foreign seeds, then calibrated by size and sorted to remove broken, discoloured or insect-damaged seeds. They are packed in clean food-grade bags (polypropylene or paper) suitable for export, which keep them dry and protected during storage and transport. Store in a cool, dry, well-ventilated place, off the floor and away from moisture and pests. Under these conditions dry pulses keep their quality for 12–24 months (mung flour for around 12 months). Each lot can be supplied with export documentation, including a phytosanitary certificate and certificate of origin, on request.

3. Health benefits and nutrition: Chickpeas are an excellent source of plant protein and dietary fibre, which help provide long-lasting fullness and support healthy digestion. They also contain folate, iron, manganese, magnesium, phosphorus and zinc, and have a low glycaemic index, releasing energy slowly. They are naturally gluten-free and suitable for vegetarian and vegan diets. Their protein and fibre make chickpeas a valuable part of vegetarian and vegan diets and of balanced meals for the whole family. Chickpeas are essential for Uzbek plov, soups (shurpa), salads and stews, and are used worldwide for hummus, falafel, curries, roasted chickpea snacks, chickpea flour and canned products. Soak overnight before cooking for best results.

Typical values for dry, uncooked chickpeas.