Black Chickpeas whole Kala chana Kala chana is an Indian variety of chickpea that is brown to black in colour, has a tougher skin and a darker appearance than other light-skinned chickpeas you may be familiar with. It is used in Indian cuisine to prepare curries, cooked and fried dishes. Instructions Soak the chickpeas for 2 hours or overnight. Then rinse the soaked chickpeas thoroughly under running water, place them in a pot and cover with plenty of water. Bring to a boil and simmer gently for about 45 minutes to 1 hour. Ingredients black chickpeas kala chana Contents 500 g Country of origin India
