Brown (kala/desi) chickpeas

Small dark brown chickpeas with a thick skin and a rich earthy-nutty taste, for Indian curries, spiced salads, chaat and soups.

Brown (kala/desi) chickpeas are small dark brown chickpeas with a thick rough skin, a firmer texture and a richer earthy-nutty taste than the large pale kabuli chickpea. They are soaked and long-boiled for Indian curries (chana masala, chana dal), spiced salads, chaat, soups and stews, roasted with spices as a snack and ground into besan flour.

Recipes with this ingredient

Contrast soup with brown chickpeasItalian cuisine | Soups

Contrast soup with brown chickpeas is an ode to the balance of flavors and traditions of Italian cuisine. Based on a combination of red and black lentils with brown chickpeas, this soup surprises with its depth of textures and aromas. During cooking, spices like cumin, mustard, asafoetida, turmeric, and masala reveal their true power, creating a rich, spicy flavor with subtle Eastern notes. Fried ginger adds a light spiciness and warming effect to the dish. The soup is perfect for the autumn-winter period when one craves something nourishing and warming. It pairs wonderfully with crispy bread or fragrant focaccia, and its rich consistency makes it a complete lunch or dinner for lovers of deep flavor contrasts.