Iranian province of Kermanshah produces high-quality chickpeas

Iran produces around 200 K MT/year chickpeas, and the main production region in the country is Kermanshah, with favorable soil and high-quality crops.
Chickpeas from this region require less time for cooking and contain more nutritional values than Turkish chickpeas. On the other hand, Iranian chickpeas are purer and free from black dots, while in Turkish chickpeas, black dots could be found more often.