Description

Black chickpeas, also called desi chickpeas, desi chana, kala chana, ceci neri, Bengal gram, or kabuli, are a type of chickpea with a distinct appearance and flavor compared to the more common tan-colored chickpeas. Black chickpeas are smaller than regular chickpeas. They range in color from dark brown to black. Their texture is slightly rougher than tan chickpeas. Black chickpeas have a nuttier, earthier flavor compared to the milder taste of regular chickpeas. They hold their shape well when cooked, resulting in a firmer and denser texture. Black chickpeas are primarily grown in India and some parts of Asia and the Mediterranean. They are a staple ingredient in many Indian dishes, especially curries, stews, and salads. They can be used in similar ways as regular chickpeas, such as in hummus or falafel, but their nuttier flavor may add a unique twist to the recipe. They can also be ground into flour for use in flatbreads or other dishes. Black chickpeas are a good source of protein, fiber, and various vitamins and minerals. They are also a good source of anthocyanins, pigments that give them their dark color and may offer some health benefits.