Category : PULSES
Brown chickpeas, also known as kala chana or black chickpeas, are a variety of chickpeas that are smaller and darker in colour compared to the more common beige chickpeas. They have a nuttier flavour and a firmer texture when cooked. Brown chickpeas are rich in protein, fibre, and various vitamins and minerals such as iron, potassium, and vitamin B6.
In Indian cuisine, brown chickpeas are often used to make curries, soups, and salads. They can be cooked whole or ground into flour for making dishes like chickpea pancakes (besan chilla) or used as a thickening agent in sauces. Brown chickpeas are also a popular snack when roasted and seasoned with spices.
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