Black Chickpeas are similar to traditional yellow garbanzo beans except they tend to be smaller and range in color from dark brown to black.
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 to 90 minutes until tender. This bean produces foam so skim the water regularly.
Storage & handling
Store in a dry, cool place for up to 12 months under optimal storage conditions
One of the earliest cultivated legumes, chickpeas (Cicer arietinum)-also known as garbanzo beans, have been grown in India, the Middle East and parts of Africa for thousands of years. There is evidence to suggest that chickpeas may have been grown in Turkey 7,400 years ago.
Although they go by names including both the word "pea" and "bean," chickpeas are botanically considered a member of the pea family. They grow best in tropical and subtropical climates with heavy rainfall. Much of the world's chickpea supply comes from India, although they are also being grown in the U.S., primarily in California. The plant grows 8 to 20 inches high, and has small feathery leaves on either side of the stem. Chickpeas, like common green peas, grow in seedpods, each containing two or three seeds.
Chickpeas are used around the world, both hot and cold, in stews, curries, salads, dips, ground into flour for flatbread and shaped into balls for falafel. Versatile chickpeas can be boiled, fried, roasted or stewed, and are high in protein, fiber, manganese and vitamin B.
Black Chickpeas, also called Desi Chickpeas, are similar to traditional yellow chickpeas except they tend to be smaller and range in color from dark brown to black. With their nutty flavor and firm texture they are a staple of Mediterranean, Indian and Asian cuisines.
Chickpeas, or garbanzo beans, are at the heart of this classic Indian dish. This recipe uses our versatile Black (Desi) Garbanzo Beans, whole Serrano Chiles and a combination of traditional spices to create this satisfyingly spicy dish.